Vegan Sultana Scones
An English summertime classic, these delicious vegan sultana scones are light, tasty and dairy free. By far our favourite recipe!
Servings Prep Time
12scones 10minutes
Cook Time
15minutes
Servings Prep Time
12scones 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Combine the self raising flour and vegan butter in a large mixing bowl. I prefer to use my hands. Ensure all the butter lumps are well combined into the flour.
  2. Add the sultanas and stir with a large spoon.
  3. Initially, add 2/3 of the oat milk and combine. I use a large spoon for this stage. Then, gradually add the rest of the oat milk in stages, combining the mixture as you go. I like to use my hands for this stage. Once the mixture is forming a dough, there is no need for more milk. Adjust as required. If the dough is too wet, simply add a little extra self raising flour.
  4. Flour a clean work top and rolling pin. Roll out the dough to roughly 1cm tall and cut out your desired scone shape. I prefer to use a standard cookie cutter size and shape for scones.
  5. Place the scones on a buttered baking tray and dab a little milk on top of each one. Bake in the oven for 12-15 minutes or until the scones have a toughened top. I like my scones nice and fluffy inside so pull mine out as soon as the top feels mostly hardened. If you prefer your scones a little dryer or crispier, you can choose to leave them in the oven a little longer.
  6. Allow to cool. Serve with vegan butter, homemade or locally sourced fruit jam – strawberry jam or raspberry jam are my two top choices. If you find an excellent vegan clotted cream, please let me know!
Recipe Notes

I purchased a large quantity of cookie cutters second hand on Gumtree for just a few pounds. If you don’t have a second hand option available, choose plastic free cookie cutters that can be easily recycled in the future.

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