added this 18 years ago
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?
These are really amazing!!! I used dried cranberries instead of raisins and they came out wonderful. For anyone who hasn't tried it already, I'd suggest swapping the raisins for cranberries. They just made them taste amazing. I also used agave nectar instead of sugar. I love how this recipe is simple and fast, I will definitely make these again
As per someones suggestion above, i used cranberries and orange rather than raisins. They are very good with blackberry jam!
Yummers. These were fantastic. I added cranberries to mine along with the raisins. Great with a cuppa tea.
I've made this recipe several ways now, and I love it. I like to use whole wheat pastry flour, which works great and gives it an especially crusty quality. Instead of raisins, I sometimes use dates and walnuts, broken up small. I sprinkle cinnamon and sugar on the top, just a little, before baking. I've got to be careful with these, because I can eat an entire batch myself in one day...
wow, these were delicious!!!! It was my first successful scone attempt- another recipe I tried ended in failure. I will definitely be making these again, with all kinds of variations. Thanks!
;)b
What a fabulous staple recipe! So good.
I have made these 3 times since last Friday when I found the recipe. They are perfect with a cup of tea.
I added cinnamon, and substituted a little organic wheat graham flour, and they are still delish!
I tried this recipe twice.
First time it worked well and they were good.
Second time, I tried to substitute margarine with applesauce, but the scones turned out heavy and stuck to my non-sticking cookie sheet :-( I am very sad about it.
However, I will give it a chance and will try to make them again.
I just made these tonight, though I added 1 tsp. vanilla to the recipe and 1 Tbsp brown sugar - and then made a triple batch! Instead of raisins made three varieties:
1/2+ c. blueberries, zest from 1 lemon, lemon glaze (made of XXX sugar and juice from 1 lemon, + a little food coloring)
1/2+ c. cranberries, about 2 Tbsp. orange zest
1/2+ c. cherries, and then dipped half of each in melted dark chocolate and rolled in crushed walnuts.
Also, I baked a little cooler, around 400 or so, because my oven gets testy and unpredictable too much higher... though I think these would have benefitted from following the advised temperature. They didnt get golden on the top, at least not before the bottoms were beyond golden and they had to come out. They taste delicious anyway, and I hope to make them again. The lemon-blueberry ones might be a touch too lemon-y... They are good, but I had wanted "Blueberry w/Lemon" and instead I got "Lemon w/ Blueberry," if that makes sense...
I thought that they were tasty -definitely tasty- but they did not come out as a typical scone which is quite dry. They were incredibly moist- and I ended up adding more flour (finishing up the rest of my flour, maybe 1/2 or 3/4 a cup? Still, they were moist. So if you are looking for a traditional scone, don't look here.
But if you want something incredibly simple, tasty and moist, do try this recipe!
I will definitely use this recipe again and again.
Also, I added homemade brown sugar and cinnamon to the top and it made it much sweeter and tastier!
These weren't bad at all. My boyfriend referred to them as biscuits... These go perfect with a cup of coffee!!!
Thanks for the recipe!
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