Vegan Fruit Scones
These vegan fruit scones are fluffy on the inside with a slight crunch on the outside. Packed with raisins, they are perfect served with jam and dairy-free cream for a delicious afternoon tea.
It’s been a while since I’ve made scones so I’m back with another recipe, this time for dairy-free fruit scones!
I’ve never been much of a fan of dried fruit in general but I LOVE it when it’s in a scone. I just love the sweetness and texture the fruit gives, since scones don’t really have a strong flavour.
I planned to just use my original scones recipe and just add some fruit to them but when I tasted them again, I knew they needed some work. They tasted OK but were pretty dense and not as fluffy as I’d like. Beginner baker me was happy with that version but I know now that I’m capable of better!
After some testing, playing around with the baking temperature and adding a little more fat, they tasted perfect. Just like the ones you’d be served in a cafe. Nice and crunchy on the outside but soft, fluffy and moist inside.
I served mine with strawberry jam and Elmlea plant double cream. It tasted lovely but I must say that the cream was a little delicate for sandwiching the scones. I’d recommend coconut whipped cream if you want something a bit more sturdy. You could also spread some vegan butter on instead if you prefer.
More vegan scone recipes
How to make vegan fruit scones
Preheat your oven to 220°C (200°C for fan ovens) and line a tray with baking paper.
Add 360g of self-raising flour to a large bowl and mix in 1 teaspoon of baking powder.
Rub in 90g of vegan butter until you have a mixture that resembles breadcrumbs. I recommend using the block-style of vegan butter for best results, not the spreadable one, which will make the dough wetter.
Stir in 50g of caster sugar.
Next, add 150ml of soy milk and 1/2 a tablespoon of lemon juice. This helps to mimic buttermilk and will keep the scones moist inside.
Stir it into the dry mixture then use your hands to press everything together into a rough ball of dough. Don’t knead or overwork it as this will cause the scones to be tough.
If the dough is too sticky, you can add a little more flour and if it’s too dry, add a splash of extra soy milk.
Add 100g of raisins to the dough and gently press them in with your hands. If you don’t want to use raisins, you can use any other dried fruit such as sultanas, glace cherries, mixed peel, apricots, cranberries or blueberries. Or even a combo if that’s what you fancy!
On a floured surface, roll the dough out to 2cm thick (yes, it’s quite thick). Use a 3-inch fluted cutter to cut out your scones, making sure to cut through any bits of dried fruit. Re-roll leftover pieces of dough until it’s all used up- you should end up with around 6 scones.
It’s important that you use the correct size of cutter for this recipe. If the scones are too small or too large then they’ll come out either over or under-baked.
Place the scones onto your baking tray closely together so that the edges are just touching. This will help them to rise upwards and not outwards!
Use a pastry brush to lightly brush the tops of the scones with soy milk.
Bake for 12-15 minutes, until golden on top.
Let them cool on the tray for 10 minutes then enjoy warm or transfer them to a wire rack and leave to cool completely. Serve with strawberry jam and dairy-free cream or butter.
- Use block butter rather than spreadable margarine. The latter contains more water and will make the dough too wet.
- Roll the dough out to 2cm. It’ll look quite thick but this will give you perfectly tall, fluffy scones.
- Use a 3-inch cookie cutter for best results. If you use a smaller one, the scones will need less time in the oven and if you use a larger one, they’ll need to be baked for longer.
- Place the scones closely together on the tray. This will help them rise upwards instead of outwards.
- Substitute raisins for any other dried fruit such as sultanas, cherries, apricots or mixed peel.
There are many options for dairy-free whipped cream these days! Most are quite light in texture so will tend to spill out if you try to sandwich the scones but it’ll be fine if you serve them in halves. If you want a thicker, sturdier whipped cream for sandwiching the scones then I’d recommend making coconut whipped cream.
The cream you see in the pictures is Elmlea plant cream. It can be whipped up and sweetened with icing sugar to your preference. Some other whipped creams I really like are Oatly and Food Heaven. If you don’t fancy whipped cream, you can serve the scones with vegan butter instead.
They’re best enjoyed within 24 hours of baking as they can get stale quite quickly. They’ll keep well for up to 2 days in an airtight container at room temperature and a little longer in the fridge.
You sure can! You’ll need to freeze them as soon as they’ve finished cooling in order to maintain the freshness. Just pop them in an airtight container and freeze for up to 1 month. To defrost them, transfer them to a wire rack or plate and let them sit out at room temperature for 1-2 hours until completely thawed. Do not refreeze.
I hope you enjoy these dairy-free fruit scones. If you make them at home, please let me know how you get on by leaving a rating and comment below. Happy baking! xo
Vegan Fruit Scones
Dairy-free fruit scones that are crunchy on the outside and fluffy on the inside.
- 360 g Self-raising flour
- 1 Teaspoon Baking powder
- 90 g Vegan block butter (I used Stork baking block)
- 50 g Caster sugar
- 150 ml Soy milk (plus extra for brushing the scones with)
- ½ Tablespoon Lemon juice
- 100 g Raisins (or any other dried fruit that you like)
- Strawberry jam
- Dairy-free whipped cream
Preheat your oven to 220°C (200°C for fan ovens). Line a tray with baking paper.
Add the flour to a large bowl and mix in the baking powder.
Rub in the butter until you have a mixture that resembles breadcrumbs.
Stir in the caster sugar.
Add the soy milk and lemon juice. Mix well then use your hands to press it into a rough ball of dough. Don't knead or overwork the dough or you'll end up with tough scones.
Add the raisins and gently press them into the dough with your hands.
Roll the dough out on a floured surface until it's around 2cm thick. Use a 3-inch fluted cookie cutter to cut out the scones, pressing down hard to cut through any fruit pieces. Re-roll leftover dough as needed; you should end up with roughly 6 scones.
Place the scones closely together on the baking tray so that the sides are just touching. This will help them to rise when baking rather than spread outwards.
Use a pastry brush to lightly brush the top of the scones with soy milk.
Bake for 12-15 minutes until golden on top. Let them cool for 10 minutes then either enjoy warm or transfer to a wire rack to cool completely.
Serve with jam and cream.
- If the dough is too wet, add more flour and if it’s too dry, add more soy milk.
- Please note that baking time will vary if you use a different-sized cutter. Smaller scones will need less time and larger ones will need more time in the oven. This also applies if you roll the dough out thinner/thicker than 2cm.
- Best enjoyed within 24 hours but can be stored in an airtight container for up to 2 days.