Vegan Cinnamon Raisin Scones

Last Updated on September 21, 2024

These Vegan Cinnamon Raisin Scones are not only vegan, but also Gluten Free!

This recipe has much less sugar than most, but is still full of flavor and compliments any hot beverage.

I personally love a less sweet scone with dried fruit or a in season berry without the sweet frosting.

Unfortunately, where I live, everyone loves the sweeter scone with the equally over sweetened frosting drizzled over this treat.

And so because of the over the top sweetness and my many allergies, I decided to create a scone recipe I could enjoy.

In this recipe I added cinnamon and raisins, but go ahead and add your favorite spices, dried or fresh fruits for a different treat.

These little treats are a crumbly quick bread that pair perfectly with a fresh jam or vegan cream cheese.

And don’t forget to enjoy your freshly baked scone with your favorite hot coffee or tea.

Ingredients needed for these scones

• Raisins – Raisins are optional, but I love adding cooked raisins to these scones. These little dehydrated grapes add a little extra sweetness along with a soft chewy texture. Personally I like to boil the raisins before adding to the scone, this will keep them from becoming drier and tougher when they are baked.
• Flour – In this scone recipe I used the King Arthur Gluten-Free Measure for Measure Flour. If you do not have a problem with gluten, you can substitute this with a all purpose flour, the ratio is the same 1:1.
• Baking Powder – The baking powder helps the scone to rise.
• Sugar – A pure cane sugar was used in this recipe.
• Salt – The salt enhances the overall flavor in the scones.
• Cinnamon – I used cinnamon in my scones. I love the combination of cinnamon with raisins, they compliment each other. Cinnamon is optional.
• Margarine – Use your favorite vegan margarine.
• Plant Based Milk – I used a unsweetened vanilla almond milk in these scones. This is used to make the vegan buttermilk.
• Lemon Juice – The lemon juice is added to the milk to make the vegan buttermilk.

How to make Vegan Cinnamon Raisin Scones

Preheat the oven to 350°F.

Prepare a baking sheet with parchment paper and set aside.

In a small sauce pan on a medium heat, add raisins to water and bring to a boil, ( this will plump up the raisins ).

Once the raisins are plump, remove from heat, drain the water, and set aside to cool.

Add lemon juice and the plant based milk together in a measuring cup, stir just enough to combine, set aside.

In a medium mixing bowl add the flour, baking powder, sugar, cinnamon, and salt.

Stir the dry ingredients together, then add the margarine and blend together with a pastry cutter or fork until the dough resembles a sandy texture.

Pour in the vegan buttermilk and stir until everything is well combined, the dough will not stay together yet, it should be a lumpy dough.

Next add the cooked raisins and mix in with your hands to evenly distribute through out the dough.

Continue by lightly dusting the counter top with flour, place the dough on to the flour and knead the dough a few times until the dough stays together.

Pat the dough down into a 1/2 inch thick circle.

Cut the circle into triangle shapes and arrange the pieces on the parchment paper.

Place the filled baking sheet into the oven and bake for 24 minutes.

After 24 minutes, remove the baking sheet from the oven, leaving the scones on the baking sheet to cool slightly before serving.

Serve your scone with a vegan margarine, jam or jelly, or a vegan cream cheese.

Once the scones have cooled completely, store in a air tight container for later.

If you would like to reheat the scones, place in a toaster oven for a few minutes before serving.

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