Vegan Fruit Scones
Updated: Feb 7, 2022
Bursting full of delicious sultanas and baked to perfection.
Been wanting to plan an afternoon tea but not got the perfect vegan scones recipe, then look no further!
It's not afternoon tea without scones with jam and cream.
I prefer fruit scones over plain. But if you're more of a plain scones person, then just emit the dried fruit from this recipe for the most delicious vegan scones, perfect for cream tea.
What You'll Need To Bake Vegan Fruit Scones
A baking tray with baking paper or reusable baking mat.
6cm round cookie cutter
Mixing bowl and cutlery knife
Try and handle the dough as little as possible before baking
Before rolling out the dough, make sure you've put plenty of flour over the work surface to avoid it sticking.
Roll the dough out to about 2cm thick. Any thinner and you won't get a good rise on your scones.
You can emit the sultanas completely or add any other dried fruit instead.
The bake time depends on the size of the scones. If you're not sure if the scones are baked, lift one off the baking tray and tap the bottom, if it sounds hollow its baked.
Ingredients 475g self raising flour 50g caster sugar 85g vegan butter 200ml plant milk (I use soy)
1 tsp lemon juice 1 tsp baking powder a handful of sultanas Method
Preheat the oven and line your baking tray.
In a large mixing bowl, stir together your dry ingredients.
Pour the milk into a jug and stir in the lemon juice. Set aside for a couple of minutes.
Add the vegan butter and use your fingers to rub it into the dry ingredients, it should look like thick sand. Alternatively use a stand mixer
When the butter is fully incorporated, add your dried fruit and mix until well distributed.
Then slowly add the milk mixture, using a knife and then your fingers to bring the mixture together until it forms a soft dough
Sprinkle some flour over your clean work surface, and roll out your dough, about 2cm thick, and using your round cutter, cut out as many scones as possible and place them on your baking sheet.
Roll out any remaining dough and cut out more scones until you've used up all of the dough.
Brush the tops of the scones with a small amount of plant milk and bake for about 10-15 minutes, until lightly golden.
Enjoy on the day of baking, warm or cold.