EASY VEGAN SCONES
This vegan scones recipe makes beautifully golden and sweet scones with no dairy! Add fruit like blueberries and an easy icing drizzle.
Provided by Sonja Overhiser
Categories Baking
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In a large bowl, thoroughly whisk together the flours, sugar, baking powder, baking soda and kosher salt. Cut the vegan butter into small chunks and add to the flour. Use a pastry cutter to cut in the butter until crumbly.
- In a glass measuring cup or small bowl, whisk together the oat milk, vanilla and orange zest.
- Pour the oat milk mixture into the center of the flour (and any mix ins, if using) and gently stir with a spatula until a crumbly dough just comes together.
- Turn the crumbly dough out onto a lightly floured surface and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a 7" circle about 1 inch thick. The dough should be more incorporated and fairly firm at this point, try not to overwork the dough. Carefully transfer the dough round to a cutting board and chill in freezer for 6 minutes.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- After chilling, use a large knife to slice the dough into 8 pie shaped pieces. Carefully transfer the scones slices to the tray and space evenly in two rows. Lightly brush the top of the scones with a bit of oat milk, then place the tray into the freezer and freeze additional 12 minutes.
- After chilling, add the baking tray directly to the hot oven and bake for about 17 to 20 minutes until golden brown.
- Cool on a cooling rack and allow to cool to room temperature. If desired, once cooled make the 1 Minute Powdered Sugar Icing and spread it on top of each scone. (Here we used cranberry juice in place of the milk to make a pink icing, then topped it with crushed pistachios.)
- Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. They're best room temperature, but if you'd like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.
Nutrition Facts : Calories 326 calories, Sugar 13.2 g, Sodium 165 mg, Fat 17.6 g, SaturatedFat 14.1 g, TransFat 0 g, Carbohydrate 38.2 g, Fiber 1.6 g, Protein 3.6 g, Cholesterol 0 mg
VEGAN SCONES
Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
- Gradually stir the milk into the flour mixture until you have a smooth dough.
- Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
- Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn't drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.
Nutrition Facts : Calories 345 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.02 milligram of sodium
CLASSIC CHEESE SCONES
Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use
Provided by sarahheron
Categories Afternoon tea, Side dish, Snack, Supper
Time 35m
Yield Makes 5-6
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
- Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
- Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
- Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
- Bake in the oven for 15-20 mins or until golden brown and cooked through.
Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
More about "cheesy vegan scones food"
VEGAN CHEESE SCONES (WITH WILD GARLIC) - JO'S KITCHEN LARDER
From joskitchenlarder.com
4.7/5 (7)Total Time 25 minsCategory Cream Tea, Light Lunch, SnackCalories 239 per serving
- Put flour and cubed vegan block butter (I use Stork or Naturli) in a large bowl and rub the butter in with the flour until you get that breadcrumbs like consistency.
- Next, add all of your remaining dry ingredients (salt, baking powder, nutritional yeast & mustard powder). Give them all a good mix until incorporated.
VEGAN CHEESE SCONES | THE VEG SPACE
From thevegspace.co.uk
CHEESY VEGAN SCONES – CURIOUS RECIPES
From curiousrecipes.com
DAIRY-FREE CHEDDAR CHEESE SCONES RECIPE (VEGAN)
From godairyfree.org
VEGAN CHEDDAR CHIVE SCONES - THE VIET VEGAN
From thevietvegan.com
HOW TO MAKE EASY VEGAN CHEESE SCONES | SWEETER …
From sweeterthanoats.com
20 BEST VEGAN SCONE RECIPES FOR BRUNCH - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Sep 16, 2022Category Breakfast, Recipe Roundup
- Vegan Blueberry Scones. These tender, buttery blueberry scones give Starbucks a run for its money! With so many tart and sweet berries, every inch of this buttery pastry oozes bright fruit flavors.
- Easy Vegan Lemon Scones. I love lemon sweets and treats. And these lemon scones are my newest obsession. They may be simple, but they pair well with a cup of coffee or tea.
- Vegan Scones With Clotted Cream. Delicate, flaky, and a British classic, you just can’t beat scones with clotted cream. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Vegan Strawberry Lemonade Scones. What’s better than a frosty glass of strawberry lemonade on a hot summer’s day? Strawberry lemonade scones, of course!
- Vegan Orange Cranberry Scones. I’ve always loved oranges with cranberries. I was hooked since I first tried Panera’s cranberry orange muffins! And these dreamy vegan orange and cranberry scones capture the essence of Panera’s addictive muffins but curb the excess sugar and dairy.
- Vegan Homemade Raspberry Scones. A few extra minutes in the oven gives these vegan raspberry scones a delightful crunch. It’s such a nice contrast to the tender center.
- Vegan Blackberry Lime Scones. If you can’t get enough tart flavors, these blackberry and lime scones are a must-try. Blackberries are notoriously tart and bring such a lovely depth of berry flavor you just can’t get with raspberries or strawberries.
- Vegan Churro Scones. Looking for something a little more cinnamony? Then try these sensational churro scones! Churros are deep-fried and covered in cinnamon and sugar.
- Chai Spiced Scones With Cinnamon Glaze. Chai is one of my absolute favorite afternoon teas. It’s brimming with fall flavors from cinnamon, cloves, and ginger and is so soothing.
- Vanilla Scones. I hate that people think of vanilla as boring. It’s so sweet and complex and one of my absolute favorite flavors. This simple recipe incorporates a generous serving of vanilla flavors with bright coconut and lemon juice accents.
THE BEST VEGAN SCONES - FLAKY AND MOIST | JESSICA IN THE …
From jessicainthekitchen.com
Ratings 15Calories 292 per servingCategory Dessert
- Add all of the ingredients for the lemon glaze - the powdered sugar, salt, vanilla extract, milk and lemon juice in a bowl and stir together until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavour you prefer. You can store this in your fridge for 2 days.
CHEESE SCONES RECIPE - BBC FOOD
From bbc.co.uk
VEGAN CHEESE & HERB SCONES - VEGAN FOOD & LIVING
From veganfoodandliving.com
VEGAN CHEESE SCONES - WALLFLOWER KITCHEN
From wallflowerkitchen.com
VEGAN CHEESE SCONES RECIPE - THEVEGANKIND
From thevegankind.com
SAVOURY VEGAN PUMPKIN CHEESE SCONES – THE VEGAN LARDER
From theveganlarder.com
CHEESE SCONE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST CHEESE SCONES RECIPE - HOW TO MAKE CHEESE SCONES - DELISH
From delish.com
SAVOURY VEGAN SCONES - DOMESTIC GOTHESS
From domesticgothess.com
VEGAN CHEESE SCONES - VEGAN FOOD & LIVING
From veganfoodandliving.com
THE ULTIMATE CHEESE SCONES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
DELICIOUS VEGAN AND GLUTEN-FREE CHEESE SCONES - LIBEREAT
From libereat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love