Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
roxygrl706, 11/23/03
Really Good Vegan Raisin SconesIngredients (use vegan versions): 2 cups flour
3 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon turbinado sugar
1/2 cup raisins
1/4 cup margarine, softened
3/4 - 1 cup soy/rice/ etc. milk
Directions:Mix dry ingredients together. Cut in margarine until crumbles form. Stir in milk and raisins. Drop a spoonful (or make them into cute shapes, like the hearts I made this morning
) onto an ungreased baking sheet. Bake at 450 degrees F for about 10-12 minutes, or until just brown on top. I adapted these from a biscuit recipe on this website; I am sure one could play with the spices/ flavorings here. Please let me know how they turn out!
Serves: 8 - 12
Preparation time: 5 - 10 min
I just tried this recipe and it didn't work too well. I yielded 18 (not 8-10) rather large scones which I could have easily made into 2 dozen (but trying to get it to the 8-10 in the recipe for size and thus correct cooking time I went with as close to 10 as I could). Well, to get the 8-10 yield the scones need to be enormous and thus the centers don't cook. Maybe if spliting this into 2 dozen the temp and time might be right but the temp and time quoted above doesn't work for 18 yield (and thus would never work for an 8-10 yield). Some refining of this recipe is needed. Happy baking to all that try it.
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Archived comment by: daybreak6876
This recipe is great! Do not let the comment above fool anyone. It was easy and worked perfectly well for me. I substituted vegan cheese for raisins (just as a matter of preference) and turned the oven temp. down from 450 degrees to 400 degrees for approximately 15 - 20 minutes. The temp. change was also just a matter of preference for me as I do not like to cook or bake at too high a heat. Perhaps there was some confusion by Daybreak over the direction of dropping batter by the spoonful? This certainly would have made more than the 8-12 yield noted. I kneaded the batter by hand and formed the scones into rounded shapes (approx. 2 inches across). After baking, each scone grew to approximately 3 to 3.5 inches across in diameter, a pretty average size for a scone. All baked well, and the centers were not left uncooked. The recipe yielded 9 scones for me. As this is a rather plain batter, the recipe can easily be altered to ones liking. Cranberries, orange, walnute/pecans or almonds might be nice! I encourage everyone to try it.
Archived comment by: ttime
wow! i tried these and they were not only very simpke, but very tasty as well. i added cherries and vanilla. i will be eating these evey Sunday morning. I plan to make them with raisin, cinnamon, oats, and vanilla next time. thanks for a wonderful quick treat!
Archived comment by: romygeissler
These scones turned out wonderful! I added some extra raisens, 1 more tbsp of sugar, and about 2 tsp of cinnamon.I used whole wheat pastry flour in place of regular all-purpose flour. The result was 9 delicious scones about 3-3 1/2 inches in diameter. I don't understand what the top noter was talking about. These couldnt have turned out more perfectly!
Archived comment by: stellar26
These were awesome! I halved the recipe and added a little cinnamon and almond extract, just for fun. When I shaped them, I made triangles that were about 1 1/2 inches tall and 3 or so across the longest side-- next time I will flatten them a little more, because the middles were not quite done (I also suspect my oven!). Anyway, what a simple and versatile recipe. Thanks so much!
Archived comment by: philoserine
P.S. I used half whole wheat flour, and the halved recipe yielded four decent-sized scones. My dough was not quite stiff enough to knead, as ttime did, but they turned out fantastic anyway. =o)
Archived comment by: philoserine
