Vegan Scones with Fruit
These tender and flaky vegan scones use simple ingredients. This versatile recipe allows you to use your creativity, adding your favorite fresh or frozen fruit to create diverse flavor combinations.
Servings: 8 scones
Calories: 288kcal
Ingredients
- 2 cups all-purpose flour
- ¼ cup organic cane sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cups unsweetened almond milk
- 8 tablespoon vegan butter cold/cut into cubes
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen fruit
Vegan Egg Wash
- 2 tablespoon maple syrup
- 2 tablespoon unsweetened almond milk
Optional Icing
- ⅔ cup organic powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the flour, sugar, baking powder, and salt until well combined.
- Cut the cold butter into cubes, and cut it into the dough using a pastry cutter until it resembles coarse crumbs. Add the almond milk and vanilla extract. Mix gently until the dough starts to come together. Do not overmix; just combine until there are no dry patches.
- Gently fold in the fresh fruit, carefully not to crush them.
- Transfer the dough onto a lightly floured surface. Pat it into a circle about 1 inch (2.5 cm) thick.
- Using a sharp knife or a biscuit cutter cut the dough into triangles.
- Whisk together the maple syrup and almond milk to make the vegan egg wash. Brush the egg wash on top of each scone.
- Mix together the plant-based milk and maple syrup to make the vegan egg wash. Brush the tops of the scones with the egg wash for a golden, shiny finish.
- Place the scones on the prepared baking sheet and bake in the pre-heated oven for about 15-18 minutes, or until golden brown on the edges.
- While the scones are baking, whisk together the powdered sugar and citrus juice to create the glaze.
- Once the scones are baked, remove them from the oven and let them cool completely. Drizzle the icing on top. Serve them with your favorite vegan butter or jam.
Video
Notes
Tips for Making Vegan Scones
- Cut your vegan butter into small cubes and chill it in the refrigerator for at least 15-20 minutes before using it. Cold butter creates a flakier texture in the scones. Use cold almond milk. Keeping the liquid cold helps prevent the butter from melting too quickly.
- Be gentle when mixing your scone dough. Overmixing can lead to tough scones. Use a light hand and stir until just combined.
- Cutting cold butter into the flour mixture is easier with a pastry cutter or a food processor. This creates a crumbly texture that's perfect for scones.
- Once the dough is formed, refrigerate it for about 15-30 minutes. Chilled dough is easier to work with and results in better texture.
- Ensure the scones are completely cooled before applying the icing. This will ensure the icing stays on the scone properly.
- Serve with vegan butter and jam.
- Store in an airtight container at room temperature. They will keep for up to 4 days.
- Freeze for up to 3 months. Defrost at room temperature overnight.
Nutrition
Calories: 288kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 341mg | Potassium: 64mg | Fiber: 1g | Sugar: 21g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 2mg