{"id":1041,"date":"2020-10-08T15:11:00","date_gmt":"2020-10-08T15:11:00","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=1041"},"modified":"2021-08-11T16:23:53","modified_gmt":"2021-08-11T20:23:53","slug":"vegan-brown-sugar-and-raisin-scones","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-brown-sugar-and-raisin-scones\/","title":{"rendered":"Vegan Brown Sugar and Raisin Scones"},"content":{"rendered":"\n


These customizable and deliciously tender vegan brown sugar and raisin scones are great for breakfast (albeit not that <\/em>healthy) or dessert. Feel free to experiment with different add-ins like dried cranberries or apricots, pecans, pepitas or anything that suits your fancy. And may I suggest perhaps having them with some earl grey tea<\/a>?<\/p>\n\n\n\n

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I\u2019ve never been much of a scone person, never really saw the big hoopla. But it\u2019s hard to say no when it\u2019s a big \u201cbuttery\u201d bakery-style scone. Which is exactly what these are. The brown sugar, raisin and cinnamon combination is reminiscent of a certain *raisin flake* cereal and is honestly better than I expected! Even if they\u2019re hefty, it\u2019s hard to stop once you start eating. Plus, the walnuts add a lovely crunch to every bite.<\/p>\n\n\n\n

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Making these vegan brown sugar raisin scones<\/strong><\/h2>\n\n\n\n
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I made these scones with coconut oil. But feel free to swap it for some vegan butter<\/a>! As for the add-ins, you can change them up, but be sure to keep the same quantities and to avoid very wet ingredients. <\/p>\n\n\n\n

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Besides that, scones in general are a simple and straightforward baked good to make as long as you follow the right techniques. So here are a few tips and tricks to keep in mind.<\/p>\n\n\n\n

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Some tips and tricks<\/strong><\/h3>\n\n\n\n
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1.<\/span><\/strong> Firstly, as with most pastries, you don\u2019t want to overwork the dough once you add the liquid ingredients. This will keep gluten development to a minimum and result in a light and flaky scone, instead of a dense and tough one. <\/p>\n\n\n\n

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2.<\/span><\/strong> Rubbing the fat into the flour also helps with texture. It coats the flour and creates somewhat of a barrier between it and the liquids. Just like pie dough. Use your fingertips to rub the fat in to avoid warming up the mixture too much.<\/p>\n\n\n\n

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3.<\/span><\/strong> Working with cold ingredients keeps the fat in pieces and sprinkled throughout the dough. That way, once the scones are in the oven, it melts and creates pockets that yield a flaky scone. If the fat melts while making the dough, it results in a cookie-like texture. If you feel the fat softening, stick the bowl in the fridge or freezer for a few minutes. <\/p>\n\n\n\n

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4.<\/span><\/strong> When it\u2019s hot out, put your (metal) bowl in the fridge for about 30 minutes before you start making the dough. And if you have hot hands, work with a pastry cutter for the first step of the recipe.<\/p>\n\n\n\n

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5.<\/span><\/strong> Your scone dough shouldn\u2019t feel sticky and it shouldn\u2019t be smooth. It should look craggy and it will be slightly crumbly. The more liquid is added, the denser it will be and the more it will spread rather than rise.<\/p>\n\n\n\n

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The scones are not that<\/strong> huge, my baking sheet is just tiny.<\/em><\/figcaption><\/figure>\n\n\n\n
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6.<\/span><\/strong> Once you\u2019ve shaped the scones, place them on your baking sheet and in the fridge for 30 minutes. This lets the gluten relax and the fat get really cold to prevent the scones from spreading too much.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Vegan Brown Sugar and Raisin Scones<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Tender and sweet scones sprinkled with walnuts for some added crunch. Perfect for breakfast, dessert or even snacking!<\/span><\/div>\n
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Course <\/span>Breakfast, Dessert<\/span><\/div>
Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>6<\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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Scones<\/h4>