VEGAN SCONE RECIPES RECIPES

Name: Vegan Scones - 5 Ways (Blueberry Lemon, Strawberry & Cream, Maple, Zesty Lemon & Plain)
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 C All Purpose Flour (323 g); 1/3 C Granulated Sugar (75 g); 2 tsp Baking Powder (10 ml); 5 tbsp Vegan Butter (71 g) (Very Cold & Cubed); 3/4 - 1 C Plant Based Cream (177 - 237 ml) (Very Cold. See note.); 2 tsp Lemon Juice or Apple Cider Vinegar (10 ml); 1 C Powdered Sugar, sifted (140 g); 3-4 tsp Plant Milk or Plant Cream; 1 C Diced Strawberries; 1 C Blueberries; 1 tsp Maple Syrup; 1 tsp Lemon Juice; Zest of One Lemon; 1 C Chopped Pecans

EASY VEGAN SCONES RECIPE - 5 GLORIOUS WAYS! - VEGGIE VISA

Easy Vegan Scones Recipe - 5 Glorious Ways! - Veggie Visa image

Vegan scone recipe that is quick, easy, and versatile! The perfect vegan breakfast or brunch recipe!

Provided by Randi Delano, Creator & Owner

Categories Breakfast Brunch Dessert

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 14

Ingredients

2 C All Purpose Flour (323 g)
1/3 C Granulated Sugar (75 g)
2 tsp Baking Powder (10 ml)
5 tbsp Vegan Butter (71 g) (Very Cold & Cubed)
3/4 - 1 C Plant Based Cream (177 - 237 ml) (Very Cold. See note.)
2 tsp Lemon Juice or Apple Cider Vinegar (10 ml)
1 C Powdered Sugar, sifted (140 g)
3-4 tsp Plant Milk or Plant Cream
1 C Diced Strawberries
1 C Blueberries
1 tsp Maple Syrup
1 tsp Lemon Juice
Zest of One Lemon
1 C Chopped Pecans

Steps:

Scones
Glaze

VEGAN SCONES RECIPE | OLIVEMAGAZINE

Vegan Scones Recipe | olivemagazine image

Scones are a classic teatime treat that no one should miss. That's why we've come up with these soft, fluffy vegan versions. Serve with a plant-based spread or coconut whipping cream and jam

Provided by Liberty Mendez

Total Time 50 minutes

Yield Makes 8 scones

Number Of Ingredients 8

Ingredients

400g self-raising flour, plus extra for dusting
¼ tsp salt
1 tsp baking powder
2 tbsp caster sugar
130g vegan vegetable spread
150ml soy milk (or other plant-based milk alternative), plus extra to glaze
jam, to serve
vegan whipping cream alternative

Steps:

Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have a breadcrumb consistency. You can also gradually blitz it in a food processor until it resembles breadcrumbs.
Gradually stir the milk into the mixture until you have a smooth dough. Lightly a worksurface with flour and gently knead the dough for 30 seconds-1 minute until it comes together, is fully incorporated and smooth. Then gently roll out the dough until 2cm thick. Transfer onto a baking tray lined with baking paper and put it into the fridge for 30 minutes to firm up.
Take out the dough from the fridge and, using a 6-7cm cutter, cut out the scones. Put them, top-side down (this gives the scones an even top), onto another baking tray lined with baking paper, leaving at least a 2cm gap between each one. You can continue rolling and cutting until you use up all of the dough – you should get about eight scones.
Heat the oven to 220C/fan 200C/gas 7. Brush the tops with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly). Bake for 20-25 minutes or until golden brown. Leave to cool slightly, then serve with jam and whipped vegan cream or vegan butter/vegetable spread, if you like.

Nutrition Facts : Calories 308 calories, FatContent 12.1 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 43.3 grams carbohydrates, SugarContent 5.3 grams sugar, FiberContent 2.1 grams fiber, ProteinContent 5.4 grams protein, SodiumContent 1 milligram of sodium

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