Vegan Scones Recipe

Rating 5.0
| 0
This vegan scone recipe produces light and fluffy scones topped with a fresh lemon glaze and is perfect for a morning snack. Dairy products will not work so be sure to stick with the recipe and not deviate other than the type of plant-based creamer you use. I found that oat creamer works the best.
Breakfast
New American
11
ingredients
12
steps
23
minutes
With over 22 years of experience in the food industry, Chef Steve has worked all across the East Coast in restaurants, hotels, country clubs, bakeries, coffee shops and more. He spent the last decade traveling across North and South America and the past year teaching live cooking classes. Specializing in gourmet breakfast and dinner foods, he is passionate about helping others build their confidence in the kitchen.

Ingredients

Servings:
8
For the Vegan Scones
2 cup(s)
all-purpose organic flour
3 tblsp
raw sugar, see notes 1
1 tblsp
baking powder
1/2 tsp
salt
5 tblsp
coconut oil, solid
3/4 cup(s)
oatmeal creamer
1/2 cup(s)
dried currants or crystallized ginger, see notes 2
1
batch of lemon glaze, see below
For the Lemon Glaze
1 3/4 cup(s)
confectioners’ sugar
1 1/2 tsp
lemon zest
3 tblsp
fresh lemon juice

Directions 12 steps | 23 Minutes

Step 1

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.) 

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

Step 8

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.)

Step 9

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

Step 10

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

Step 11

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.)

Step 12

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


Notes:

  1. Granulated sugar can be substituted for raw sugar.
  2. Crystallized ginger needs to be chopped in a food processor. Add a pinch of oil when using the food processor to help chop the crystallized ginger. Do not use a knife since the ginger can damage the knife. 
  3. Doubling up on the baking sheets will assist in keeping the bottoms of the scones from becoming too brown.
  4. When using dried fruits do not add too much or it will dry out the scones.
  5. When making the 8-inch round, aim for a height of 1½-1¾ inches. Do not make it too flat or the scones will not have the height you are looking for. 
  6. Letting the lemon glaze rest helps eliminate the chalkiness of the confectioners’ sugar. 

Nutrition Per Serving
View All
CALORIES
359
FAT
9.3 g
PROTEIN
4.6 g
CARBS
66 g

FOOD FOR THOUGHT?

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