Last Updated on April 13, 2022
These Vegan Cinnamon Raisin Scones are not only vegan, they’re also Gluten Free!
Although these scones are not made with the traditional ingredients, they are still a great compliment to your morning coffee or tea.
Scones were never made in our home while I was growing up, but I was introduced to them when coffee shops starting popping up around our area.
And as a former coffee shop owner, I added these to my menu as well.
The origin of the scone is not really that clear, but this type of scone is.
In America, we tend to like our scones a bit sweeter with the dried fruits, berries, and sometimes frosting added.
But I love the unsweetened or less sweetened variety, and that is really hard to find in my area, so this is why I must bake them to my liking at home.
In this recipe, you will notice just a bit of sugar and the dried fruit.
Because I was experimenting this is why I went with the dried fruit, but I will be creating different recipes as I go, watch for those recipes in the future!
Vegan Cinnamon Raisin Scones
Ingredients
1/4 heaping Cup Raisins
2 Cups Gluten Free Flour
1 Tbsp Baking Powder
2 Tbsp Sugar
1/2 tsp Salt
1 tsp Cinnamon
6 Tbsp Vegan Margarine
Vegan Buttermilk
1/2 Cup Vanilla Almond Milk
1/2 tsp Lemon Juice
Instructions
Preheat oven to 350°F.
Prepare a cookie sheet with parchment paper and set aside.
In a small sauce pan, add the raisins into a little water and bring to a boil, you will want the raisins to plump up.
Once the raisins are plump, remove from heat and drain the water off and set aside to cool.
Mix up the vegan buttermilk, adding lemon juice to the almond milk, stir just enough to combine and 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 until the dough resembles a sandy texture.
Add in the vegan buttermilk and stir until everything is combined well, the dough will not stay together yet, it should be a lumpy dough.
Now add the cooked raisins and mix in with your hands to evenly distribute them through out the dough.
Next, lightly dust the counter top with flour and 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 circle that is 1/2 inch thick.
Cut the circle into pie shapes and then arrange the triangle shape pieces on the parchment paper.
Place into the preheated oven and bake for 24 minutes.
Remove the cookie sheet from the oven, cool briefly while leaving the scones on the cookie sheet.
Serve the warm scones with a vegan margarine and a hot beverage of your choice.
When the scones are completely cool, store in a air tight container at room temperature.
If you would like to reheat the scones, place in a toaster oven for a few minutes and serve.
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Vegan Cinnamon Raisin Scones
Ingredients
- 1/4 cup Raisins Heaping
- 2 Cup Gluten Free Flour
- 1 Tbsp Baking Powder
- 2 Tbsp Sugar
- 1/2 tsp Salt
- 6 Tbsp Vegan Margarine
Vegan Buttermilk
- 1/2 Cup Vanilla Almond Milk
- 1/2 tsp Lemon Juice
Instructions
- Preheat oven to 350°F.
- Prepare a cookie sheet with parchment paper and set aside.
- In a small sauce pan, add the raisins into a little water and bring to a boil, you will want the raisins to plump up.
- Once the raisins are plump, remove from heat and drain the water off and set aside to cool.
- Mix up the vegan buttermilk, adding lemon juice to the almond milk, stir just enough to combine and 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 until the dough resembles a sandy texture.
- Add in the vegan buttermilk and stir until everything is combined well, the dough will not stay together yet, it should be a lumpy dough.
- Now add the cooked raisins and mix in with your hands to evenly distribute them through out the dough.
- Next, lightly dust the counter top with flour and 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 circle that is 1/2 inch thick.
- Cut the circle into pie shapes and then arrange the triangle shape pieces on the parchment paper.
- Place into the preheated oven and bake for 24 minutes.
- Remove the cookie sheet from the oven, cool briefly while leaving the scones on the cookie sheet.
- Serve the warm scones with a vegan margarine and a hot beverage of your choice.
- When the scones are completely cool, store in a air tight container at room temperature.
- If you would like to reheat the scones, place in a toaster oven for a few minutes and serve.
