Vegan Scones Recipe

Preheat the oven to 400°F. Place two baking sheets on top of one another and line with parchment paper or a silicone mat. Transfer the stacked baking sheets into the oven while it preheats. (See notes 3.) 

In the bowl of a food processor, combine the flour, sugar, baking powder and salt. Pulse until combined.

Break up the solid coconut oil into ½-inch pieces and scatter on top of the flour mixture.

Pulse about 8-10 times until it looks mostly grainy and with some small ball-like pieces.

Transfer the mixture to a large bowl and slowly add the oat creamer. Mixing just until the dough begins to form.

Fold in the dried currants or the crystallized ginger. (See notes 4.)

Turn out the dough on a lightly floured work surface and knead briefly to bring the dough together, about 20 seconds. The dough should be sticky at this point.

Form the dough into an 8-inch round shape that looks similar to an 8-inch round cake. Cut this round dough into eight even slices, similar to a pizza. (See notes 5.)

Remove the preheated pan from the oven and evenly space out the divided scones. 

Bake 12-15 minutes or until the tops and bottoms are lightly browned. Let cool on a wire rack.

While the scones are cooling, prepare the lemon glaze. In a bowl, whisk together the confectioners’ sugar, lemon zest and lemon juice. Let the mixture sit for at least 15 minutes before using. (See notes 6.)

Drizzle the lemon glaze over the top of the completely cooled scones. Enjoy!