Vegan Brown Sugar and Raisin Scones
Tender and sweet scones sprinkled with walnuts for some added crunch. Perfect for breakfast, dessert or even snacking!
Ingredients
Scones
- 180 g refined coconut oil, or vegan butter
- 200 g plant based milk
- 15 g apple cider vinegar, or lemon juice
- 500 g all purpose flour
- 50 g white granulated sugar , make sure it’s vegan
- 100 g brown sugar
- 1½ tsp cinnamon
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 90 g dried raisins
- 50 g walnuts
Glaze (optional)
- 1 tbsp plant based milk
- 1/2 tbsp maple syrup
- pinch of salt
Topping
- coarse sugar, I used turbinado
Instructions
Glaze
- Mix the ingredients together in a small bowl and set aside.
Scones
- Line a baking sheet with parchment or a silicone mat.
- Weigh your coconut oil and place it in the fridge or freezer until solid.
- Mix together the milk and apple cider vinegar and place in the fridge as well to curdle and stay cold. This will be the “buttermilk”.
- Whisk together the flour, white and brown sugar, cinnamon, baking powder, baking soda and salt.
- With your fingertips or a pastry cutter, rub the coconut oil into the dry ingredients until you get a bread crumb texture and there are no big chunks of coconut oil left. If the oil starts to feel soft or melt, stick the bowl in the fridge or freezer for 10 minutes until cold then continue.
- Add the raisins and walnuts and stir them in.
- Pour in the “buttermilk” and, starting with a spatula, stir the mixture until a rough dough forms.
- Tip it out onto a very lightly floured surface and give it just enough kneads for the dough to hold it’s shape. I like to do this by giving it a few folds.
- Shape the dough into a circle about 2cm/1.5 inches thick and cut it into 6 even triangles. If you prefer smaller scones, shape the dough into a square or rectangle about the same thickness and cut into squares the size you want.
- Place them on the baking sheet about an inch apart and put them in the fridge for 30 minutes.
- Preheat your oven to 180°C/350°F. Brush the tops of the scones with the glaze and sprinkle coarse sugar on top.
- Bake them for 20-25 minutes then place them on a cooling rack until you can enjoy without scorching your mouth.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- Feel free to toast the walnuts, but make sure to let them cool completely before mixing them in. For some reason I prefer raw walnuts in these scones.
- If you want to swap the add-ins for other ingredients like dried cranberries, pecans, etc., make sure to respect the same quantities and avoid ingredients that are too wet.
- I like to microwave the scone before eating it to soften the coconut oil since it hardens at room temperature.
- These will last a week at room temperature. You can easily freeze these scones tightly wrapped. Preferably raw, but baked works too.