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Raisin Scones

Not as sweet as other fruit breads and easy to make, these are great for breakfast and/or a snack.

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Servings
1 Scone
Calories Cholesterol Sat Fat Carbs
195 0mg 2g 28g
Recipe Footprint (for Recipe's Default # of Servings)
3.7 Water saved (gallons) [animal consumption only]
14.7 Manure (pounds) not deposited into the environment
16.5 Grains / feed (pounds) not consumed by animals
36.1 Methane (gallons) not created by animals
441.4 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Breads and Muffins, Desserts
Cuisine American
Diet Vegan
Prep Time 15` minutes
Cook Time 15 minutes
Ingredients
  • 3/4 C soy milk
  • 2-1/2 tsp lemon juice
  • 2 C flour (unbleached all purpose)
  • 2 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 C buttery spread cold
  • 1 C raisins
Course Breads and Muffins, Desserts
Cuisine American
Diet Vegan
Prep Time 15` minutes
Cook Time 15 minutes
Ingredients
  • 3/4 C soy milk
  • 2-1/2 tsp lemon juice
  • 2 C flour (unbleached all purpose)
  • 2 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 C buttery spread cold
  • 1 C raisins
Servings
1 Scone
Calories Cholesterol Sat Fat Carbs
195 0mg 2g 28g
Recipe Footprint (for Recipe's Default # of Servings)
3.7 Water saved (gallons) [animal consumption only]
14.7 Manure (pounds) not deposited into the environment
16.5 Grains / feed (pounds) not consumed by animals
36.1 Methane (gallons) not created by animals
441.4 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. In a small bowl, combine the soy milk and lemon juice (to create a buttermilk); set aside for approximately 5 minutes.
    In a small bowl, combine the soy milk and lemon juice (to create a buttermilk); set aside for approximately 5 minutes.
  2. In a large bowl, combine all of the dry ingredients. Cut in the butter until the mixture resembles crumbles.
    In a large bowl, combine all of the dry ingredients. Cut in the butter until the mixture resembles crumbles.
  3. Stir in the milk mixture and raisins until just moistened.
    Stir in the milk mixture and raisins until just moistened.
  4. Turn the dough onto a floured board or surface and knead a few times. Shape the dough into an 8-inch circle and cut into 12 wedges.
    Turn the dough onto a floured board or surface and knead a few times. Shape the dough into an 8-inch circle and cut into 12 wedges.
  5. Place the wedges onto a greased baking sheet about an inch apart; sprinkle the wedges with additional granulated sugar and cinnamon (if desired), and bake at 425 degrees for 10 to 12 minutes or until golden brown.
    Place the wedges onto a greased baking sheet about an inch apart; sprinkle the wedges with additional granulated sugar and cinnamon (if desired), and bake at 425 degrees for 10 to 12 minutes or until golden brown.
Recipe Notes

Cover and store in a cool location or refrigerator for up to one week, or freeze for up to six months.

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