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
VEGAN SCONES
An easy and tasty vegan scone recipe. This classic British tea time treat is ready in just 30 minutes.
Provided by Sophie & Paul
Categories Cake
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven on fan to 220°C (430°F).
- Combine flour, baking powder, sugar and salt in a mixing bowl.
- Rub the vegan butter into the flour mix, using a pastry cutter, a fork or your fingertips.
- Add the soy milk, and if using, raisins or chocolate chips, and mix to form a loose, sticky dough.
- Place the dough on a flour-dusted surface, and roll it out or just pat it down about 1 inch (2.5 cm) thick.
- Using a 3 inch (8cm) cutter dipped in a bit of flour, cut out circles and set them down on a lined baking sheet. Gather the leftover dough and cut more scones. You can shape the final scone from remaining bits of dough using your hands.
- For brushing, combine the soy milk with maple syrup (see notes). Brush the tops of the scones with this mix for a nice golden brown top when baked.
- Bake the scones at 220°C / 430°F on fan, for 10-12 minutes until their tops are golden brown.
- Let cool down on a wire rack or enjoy the scones while they are still warm after 10 minutes resting.
Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 332 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY VEGAN BLUEBERRY LEMON SCONES
Who knew honey, whole wheat and blueberries could get them running to the table so fast? Make a double batch, these won't last long. YES, I realize that many vegans will not eat honey. As I have an entirely cruelty free hive in my back yard, I know where my sweetness comes from and how well and humanely the honey is harvested. If you don't have the same assurance, then use agave nectar or vegan sugar to replace the honey.
Provided by joop9182
Categories Scones
Time 25m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Combine dry ingredients thoroughly in a large mixing bowl.
- In a separate bowl combine the wet ingredients.
- Pouring the wet into the dry ingredients, mix until everything is just moistened.
- Fold in blueberries. NOTE: Yes, you can use frozen blueberries in a pinch, but if you are using frozen blueberries, do not let them thaw prior to adding them or your dough will be blue. Still tasty, just blue.
- Drop by the spoonful onto a preheated pizza/cookie stone or just bake on normal baking sheets.
- Bake at 400 degrees for about 15 minutes until lightly browned.
- While they bake, combine the powdered sugar, zest and juice so you can pour it over the scones while they're still hot. Makes 12 small or 9 huge scones.
Nutrition Facts : Calories 142, Fat 1.2, SaturatedFat 0.2, Sodium 229.9, Carbohydrate 30.5, Fiber 3.5, Sugar 9.4, Protein 4.5
SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
More about "easy vegan scones food"
10 BEST VEGAN SCONES RECIPES - YUMMLY
From yummly.com
VEGAN SCONES - LAZY CAT KITCHEN
From lazycatkitchen.com
EASY VEGAN SCONES RECIPE - THEVEGANKIND
From thevegankind.com
EASIEST SCONES EVER – LIGHT, FLUFFY, VEGAN, AND ONLY 3 ...
From theminiaturemoose.com
THE BEST VEGAN SCONES - FLAKY AND MOIST | JESSICA IN THE ...
From jessicainthekitchen.com
EASY VEGAN PUMPKIN SCONES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY BANANA SCONES TRANSFORM SPOTTY ... - FAMILY-FRIENDS-FOOD
From family-friends-food.com
VEGAN SCONES EASY RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY DATE SCONES (VEGAN & HEALTHY) - PLANT BASED JESS
From plantbasedjess.com
EASY VEGAN SCONE RECIPE - DAIRY-FREE, EGGLESS SCONES ...
From veganlovlie.com
EASY THREE-INGREDIENT VEGAN SCONES - A FARM OF YOUR …
From afarmofyourhome.com
VEGAN SCONES RECIPE | ONLY 4-INGREDIENTS! | MY GOODNESS ...
From mygoodnesskitchen.com
VEGAN BERRY SCONE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY VEGAN LEMON SCONE RECIPE - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
VEGAN SCONES RECIPE - EASY VEGAN BAKING - SAGA
From saga.co.uk
EASY VEGAN SCONE RECIPE - FOOD NEWS
From foodnewsnews.com
VEGAN BREAD, MUFFIN & SCONE RECIPES - THE SIMPLE VEGANISTA
From simple-veganista.com
VEGAN SCONE RECIPE EASY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY VEGAN SCONES - FUELED NATURALLY
From fuelednaturally.net
11 BEST VEGAN SCONE RECIPES - BREAKFAST OR DESSERT ...
From vegkitchen.com
EASY 4-INGREDIENT VEGAN SCONES - SEVEN ROSES
From sevenroses.net
VEGAN BLUEBERRY SCONES | EASY & HEALTHY - BIANCA ZAPATKA ...
From biancazapatka.com
49 BEST VEGAN SCONES IDEAS | VEGAN SCONES, SCONES, FOOD
From pinterest.ca
THE BEST VEGAN SCONES RECIPE EVER - NAMELY MARLY
From namelymarly.com
EASY VEGAN SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
EASY VEGAN SCONES - VEGAN FOOD UK - YOUTUBE
From youtube.com
HOW TO MAKE EASY DELICIOUS VEGAN SCONES - SWEETER THAN OATS
From sweeterthanoats.com
GLUTEN-FREE VEGAN SCONES - RHIAN'S RECIPES
From rhiansrecipes.com
EASY VEGAN SCONES RECIPE - 5 GLORIOUS WAYS! - VEGGIE VISA
From veggievisa.com
64 BEST VEGAN SCONES IDEAS | VEGAN SCONES, VEGAN BAKING ...
From pinterest.ca
VEGAN BANANA SCONES - DOMESTIC GOTHESS
From domesticgothess.com
VEGAN SCONES - DOMESTIC GOTHESS - EASY VEGAN BAKING
From domesticgothess.com
VEGAN BLUEBERRY SCONES – VEGAN EASY - VEGANEASY.ORG
From veganeasy.org
EASY VEGAN SCONES - SPROUD - BESPROUD.COM
From besproud.com
EASY VEGAN SCONES (DAIRY FREE, EGG FREE ... - PEACHICKS ...
From thepeachicksbakery.co.uk
HOW TO MAKE EASY VEGAN CHEESE SCONES - SWEETER THAN OATS
From sweeterthanoats.com
VEGAN SCONES RECIPE - OLIVEMAGAZINE.COM
From olivemagazine.com
EASY VEGAN SCONES – VEGAN FOOD UK – LEAGUEOFVEGANS.COM
From leagueofvegans.com
EASY PEACH SCONES (GLUTEN-FREE, VEGAN) - MINIMALIST BAKER ...
From minimalistbaker.com
EASY SCONES RECIPE [LIGHT & FLUFFY] - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
VEGAN BLUEBERRY SCONES - ZUCKER&JAGDWURST
From zuckerjagdwurst.com
VEGAN SCONES - LOVING IT VEGAN
From lovingitvegan.com
10 BEST VEGAN SCONES RECIPES | YUMMLY
From yummly.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