How long does currant-lemon scones [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make currant-lemon scones [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make currant-lemon scones [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is currant-lemon scones [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does currant-lemon scones [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Currant-Lemon Scones
[Vegan]

SW By: Starr Wong

Author Bio

Hi, my name is Starr. I'm an ethical vegan and avid dessert lover from Canada.... Read More

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Currant-Lemon Scones [Vegan]

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When I was a little girl, I spent a summer in England with my godmother. We often ran errands in the afternoons, to her clients or business associates, and were frequently invited to stay for afternoon tea. How this ritual delighted me! They were like real life, grown-up tea parties;... Read More

Ingredients You Need for Currant-Lemon Scones [Vegan]

Finely Grated Rind From 1 Lemon
1 cup Coconut Milk, light (canned)
1/4 cup Agave Nectar
2 tbsp Lemon Juice
1/2 tsp Lemon Extract (optional)
3 cups All-Purpose Flour
1 cup Corn Flour
1 cup Dried Currants
2 tbsp Baking Powder
1/2 cup Vegan Butter, cold
1 tbsp Coconut milk (optional, for brushing)
1 tbsp Sugar (optional, for sprinkling)

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How to Prepare Currant-Lemon Scones [Vegan]

Preheat oven to 400°F and prepare a baking sheet.
Whisk together the coconut milk, agave, lemon juice, and extract, until thoroughly combined. Set aside.
Stir together the flours, currants, baking powder and lemon rind.
Cut margarine into the flour mixture until it looks like course crumbs.
Add wet ingredients and stir just until a dough forms. Finish by gently kneading (I do it in the bowl) until dough holds together. Be careful to not over knead.
Divide dough in half and form into balls. On a lightly floured surface, pat 1 ball into a disk (about 1 1/2 inch thick). Slice disk into quarters (or into 6 pieces, like I did) and place 1 inch apart on the baking sheet. Repeat with other half of dough.
If you want, lightly brush the tops with additional coconut milk and sprinkle with sugar.
Bake for 15 – 20 minutes, until golden brown. Transfer to rack and allow to cool for 5 – 10 minutes before serving.