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Anonymous
Member since December 1969
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Really Good Vegan Raisin Scones

What you need: 

2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon turbinado sugar
1/4 cup margarine, softened
1/2 cup raisins
3/4-1 cup nondairy milk

What you do: 

1. Preheat oven to 450 degrees F. Mix dry ingredients together. Cut in margarine until crumbles form.
2. 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.
3. Bake for about 10-12 minutes, or until just brown on top.
Source of recipe: 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!

Preparation Time: 
5 - 10 min
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I tweaked this recipe a bit too. I did not have any aluminum free baking powder, so substituted baking soda and apple cider vinegar for the leavening.. I tried it once with only a 1/2 teas of baking soda and 1 teas vinegar, and the texture was nice - firm, crisp - but did not rise all that much. Yummy flavor though!
The second time I doubled the baking soda and vinegar, and the texture was like others have said - more muffin-y than scone-y - softter interior, and slightly less crisp on the outside - but still quite delicious.
Here are my other substitutions:
Whole wheat flour or pastry flour
Doubled the amount of sugar
Added 1/2 teas of cinnamon and 1/2 teas of vanilla extract
Instead of vegan margarine, I used firm coconut oil - which gave it an unparallelled yumminess.
For the non-dairy milk, I used almond milk
I also had to bake them at 400F, not 450F - otherwise they would have browned too much, too fast.

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Amazing.

I subbed half of the flour for a mix of whole wheat, almond and spelt (using up ends) and used brown sugar instead of tubinado. Still completely amazing.

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The baking sheet i used smoked up really bad so now the kitchen looks like it was on fire. Also I put them in for the time directed and the bottoms got burnt and stuck to the sheet. Also lacking some sweetness. I took out the raisins and tried to make them chocolate and added sugar and was still a little bitter. Could use vanilla extract.

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These are delicious  :D

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I am making these now, my first attempt ever.  I used cranberries, orange zest and chopped walnuts.  I can not wait to taste them!

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My hubby really likes these.  I substitute apple sauce for the oil and I use blueberries instead of the raisins.  They turn out more like a cross between muffins and scones.  ;D  I make them often

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Amazing. Tasted jut like dairy scones.

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these were.. eh.
i tried two different batches, one with margarine and the other with applesauce and they both came out with lots to be desired. not scone-like at all, not even biscuity. more like a muffin-biscuit gone wrong; they're edible but i don't think i'll ever try them again.

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I made these with dates instead of raisins - turned out great! Thank you.

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SO YUMMY!!! I made them with some fresh bluberries and lemon zest. I also sprinkled a little turbinado on top. I loved every bite. Oh yeah, I baked them with whole wheat pastry flour. I will def make these again.

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