Vegan Fruit Scones

These vegan fruit scones are super quick and easy to make. Until recently I’d never made scones, and then inspired by a holiday in Scotland I decided to make cheese scones for my toddler. When they came out of the oven they looked and smelled delicious, however, I was unable to eat them due to being lactose intolerant so I decided to play around and came up with these vegan fruit scones.

I tested them on my baby yoga class and at my mini retreat and they went down a treat! I served them with my heathy chia jam and some coconut cream. To make the coconut cream I simply got a can of coconut milk, placed it in the fridge for a couple of hours and then scooped the thick cream off the top of the milk.

These vegan fruit scones have no added sugar they are simply sweetened by the dried fruit and you can use whatever dried fruit you have, raisins, sultanas and apricots work well. This makes them a great snack for toddlers too.

Ingredients for Vegan Fruit Scones:

Makes 14 mini scones

  • 225g self-raising flour
  • 1tsp baking powder
  • 40g melted coconut oil
  • 140ml almond milk
  • 50g dried fruit

Method:

  1. Pre heat the oven to 220C/gas mark 7
  2. Line 2 baking trays with grease proof paper
  3. Sieve the flour and baking powder into a bowl
  4. Melt the coconut oil and add to the flour
  5. Use a spoon to mix the coconut oil into the flour until it has the consistency of fine breadcrumbs
  6. Add the dried fruit and stir well
  7. Make a well in the centre of the flour mixture and pour in a little bit of the milk
  8. Using your hands fold in the milk, keep adding the milk and folding until you have a dough, the dough will be slightly wet
  9. Place the dough on a chopping board or clean surface that has been dusted with flour
  10. Knead the dough for a couple of minutes
  11. Roll out the dough with a rolling pin until it is about 2cm thick
  12. Using a biscuit cutter cut the dough into scones
  13. Place the cut dough onto the baking trays, leaving enough space between the scones for them to expand
  14. If you have any dough edges left you can knead them again, roll them out and cut more scones
  15. Bake in the oven for 10 minutes
  16. Cool on a wire rack and enjoy

If you’ve enjoyed this recipe why not check out my other vegan recipes?

Cheese Scones

Until recently I’d never made cheese scones, or any scones for that matter. However, after a holiday in Scotland where cheese scones seemed to be sold in every café I thought I’d give them a go as they make a great snack for toddlers.

I was surprised by how easy they are to make and how little time they take to cook! I’m really looking forward to my daughter helping me make them when she is a tiny bit older.

I took the cheese scones to my baby yoga class and the mums and babies loved them! The texture is great for little ones to be able to hold without them breaking apart too much.

This recipe works best if you use butter at room temperature so that it is easier to mix into the flour

Ingredients for Cheese Scones:

Makes 14 mini scones

  • 225g self-raising flour
  • 1tsp baking powder
  • 50g unsalted butter
  • 150ml milk
  • 75g grated cheese

Method:

  1. Pre heat the oven to 220C/gas mark 7
  2. Line 2 baking trays with grease proof paper
  3. Sieve the flour and baking powder into a bowl
  4. Cut the butter into small cubes and add to the flour
  5. Use your hands to rub the butter into the flour until it has the consistency of fine breadcrumbs
  6. Grate the cheese and add it to the flour and butter, stirring well
  7. Make a well in the centre of the flour mixture and pour in a little bit of the milk
  8. Using your hands fold in the milk, keep adding the milk and folding until you have a dough
  9. Place the dough on a chopping board or clean surface that has been dusted with flour
  10. Knead the dough for a couple of minutes
  11. Roll out the dough with a rolling pin until it is about 2cm thick
  12. Using a biscuit cutter cut the dough into scones
  13. Place the cut dough onto the baking trays, leaving enough space between the scones for them to expand
  14. If you have any dough edges left you can knead them again, roll them out and cut more scones
  15. Bake in the oven for 10 minutes
  16. Cool on a wire rack and enjoy

The cheese scones looked so good that I couldn’t resit playing around with the recipe to come up with a sugar-free fruit scone that was also dairy-free so that I could eat them! You can find the recipe here