Tender, Flaky, and Perfectly Sweetened Plant-Based Scones
These vegan currant scones are tender, flaky, and bursting with juicy dried currants. Made with coconut oil instead of butter, they achieve an irresistible texture with layers that melt in your mouth. Perfect for breakfast, brunch, or afternoon tea, these scones pair wonderfully with a hot cup of tea or coffee.
Why This Recipe Works
Using solid coconut oil instead of butter gives these scones their classic flaky texture. The coconut oil melts as the scones bake, creating tiny air pockets that make each bite tender and light. Adding dried currants provides bursts of natural sweetness. Plant-based creamer helps keep the dough moist, making these scones rich and satisfying without any dairy.
Ingredients
- 2⅔ cups all-purpose flour, plus extra for dusting
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoons refined coconut oil (solid, not melted)
- ½ cup dried currants
- ¾ cup plus 2 tablespoons plant-based creamer, divided
Instructions
1. Preheat Oven
Adjust oven rack to the middle position and preheat oven to 450°F (232°C). Place one rimmed baking sheet inside another, then line the top baking sheet with parchment paper (this helps avoid over-browning).
2. Mix the Dough
In a food processor, pulse together flour, sugar, baking powder, baking soda, and salt. Add the solid coconut oil, pinching it into small pieces, and pulse until the mixture resembles coarse crumbs. Transfer mixture to a bowl.
Gently stir in currants. Gradually add ¾ cup plant-based creamer, mixing gently until the dough starts to come together.
3. Shape the Dough
Turn the dough onto a lightly floured counter and gently knead until it forms a cohesive but slightly sticky ball, about 5–10 seconds. Pat the dough into an 8-inch round disk, about 1 inch thick.
4. Bake the Scones
Cut dough into 8 equal wedges and place them on a parchment-lined baking sheet (set inside another baking sheet for insulation). Brush tops with the remaining 2 tablespoons of creamer.
Bake until scones are golden brown, about 12–15 minutes, rotating the pan halfway through baking.
5. Cool and Serve
Transfer scones to a wire rack to cool slightly, about 10 minutes. Enjoy warm or at room temperature.
Variation: Ginger Scones
Replace currants with ½ cup finely chopped crystallized ginger, mixing it into the dough with coconut oil. For an optional glaze, whisk together 1¾ cups confectioners’ sugar, 2 tablespoons plant-based creamer, and ½ teaspoon vanilla extract, and drizzle over cooled scones.
Final Thoughts
These vegan currant scones are perfect for breakfast, brunch, or a cozy afternoon snack. Easy to make and delightfully tender, they’re sure to become a household favorite. Enjoy them warm with your favorite cup of tea or coffee!
