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VEGAN SCONES

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This sophisticated Vegan Scones, paired with vegan coffee custard, is easy to make. Dried cranberries add a hint of festive flavor.

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VEGAN SCONES INGREDIENTS 

Flour: all-purpose flour 

Baking powder

Sugar: cane sugar

Vegan butter

Plant milk  

Vegan egg

Dry cranberries or raisins 

HOW TO MAKE VEGAN SCONES 

  1. Soak cranberries in a bowl of hot water for 10 minutes. Drain. Set aside. 
  2. In a mixing bowl, add the flour, cane sugar, baking powder and vegan butter. Mix.
  3. Add vegan egg and plant milk. 
  4. Stir cranberries into the dough. 
  5. Roll out the dough between two pieces of parchment paper. 
  6. Chill in the refrigerator for 1 hour. 
  7. Carefully peel the top parchment. Cut the dough into triangles. Brush with vegan egg wash. 
  8. Bake 15-20 minutes.

HOW TO MAKE VEGAN COFFEE CUSTARD 

  1. In a saucepan, bring the plant milk (put 1/4 cup of milk aside and mix with cornstarch) to a bare simmer with coffee and salt.
  2. Add cane sugar and cornstarch-milk mixture. 
  3. Cook over low heat whisking until the custard thickens. 

I hope you will love these Vegan Scones recipe because it’s:

Easy to make

Simple

and delicious!

Other recipe to try:

Fig and cherry scones

Pumpkin scones

Puff pastry brioche

Chestnut soup

Gingerbread Cupcakes

 

vegan scones
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Vegan scones

This sophisticated Vegan Scones, paired with vegan coffee custard, is easy to make. Dried cranberries add a hint of festive flavor.
Course Dessert
Cuisine British
Keyword vegan scones
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8
Calories 423kcal
Author Plant-basedRecipes

Ingredients

Scones

  • 4 cups flour
  • 1 tbsp baking powder
  • 2/3 cup cranberries
  • 1 vegan egg
  • 3 tbsp vegan butter
  • 1/2 cup cane sugar
  • 2/3 cup plant milk

Coffee custard

  • 2 cups plant milk
  • 1 tbsp instant coffee
  • 1/2 cup cane sugar
  • 1 1/2 tbsp cornstarch

Instructions

Scones

  • Soak cranberries in a bowl of hot water for 10 minutes. Drain. Set aside. In a mixing bowl, add the flour, cane sugar, baking powder and vegan butter. Mix.Add vegan egg and plant milk. Stir cranberries into the dough. Roll out the dough between two pieces of parchment paper. Chill in the refrigerator for 1 hour. Carefully peel the top parchment. Cut the dough into triangles. Brush with vegan egg wash. Bake 15-20 minutes.

Coffee Custard

  • In a saucepan, bring the plant milk (put 1/4 cup of milk aside and mix with cornstarch) to a bare simmer with coffee and salt.Add cane sugar and cornstarch-milk mixture. Cook over low heat whisking until the custard thickens. 

Nutrition

Calories: 423kcal | Carbohydrates: 78g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 251mg | Potassium: 98mg | Fiber: 2g | Sugar: 25g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 3mg

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