recipe
Vegan Currant Scones
Tender, biscuit-like vegan scones studded with dried currants. Five-ingredient base, ready in 30 minutes.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 2 cups All-purpose flour
- 1/4 cup Sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Cold vegan butter, cubed
- 2/3 cup Plant milk (cold)
- 1/2 cup Dried currants
- 1 tbsp Coarse sugar (optional, for topping)
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold vegan butter using a pastry cutter or your fingertips, until mixture resembles coarse breadcrumbs with pea-sized pieces.
- Stir in currants.
- Add cold plant milk. Stir gently until just combined — do not overmix.
- Turn dough onto a floured surface. Pat into a 1-inch thick disk.
- Cut into 8 wedges using a sharp knife or bench scraper.
- Transfer wedges to baking sheet, leaving 1 inch between each. Brush tops with a little plant milk and sprinkle with coarse sugar.
- Bake 12-15 minutes until tops are pale gold and bottoms golden brown.
Notes + tips
- Cold butter and cold milk are non-negotiable for flaky scones. Even the bowl can go in the fridge first.
- Don’t overwork the dough — visible butter chunks become flaky layers when baking.
- Substitute raisins, dried cranberries, or chopped dried apricots for currants.
- Best the day they’re baked. Freeze unbaked wedges, then bake from frozen adding 5 minutes.
Why this works
This recipe is intentionally simple. The technique stays out of the way of the ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher, the texture cleaner, and the result more satisfying when you let good ingredients do most of the work.
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Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.