Vegan Sweetheart Scones – Chef Priyanka: Vegan Celebrity Chef, TV Host, Author

“Scone,” “scons,” “tomAto,” “toMAto.” Doesn’t really matter how you pronounce it, they’re good and now 100% vegan.

I used to live in London for a bit in college and ate scones all the time (and it probably showed too), but I actually loved scones wayyyy before my British adventures. My mom made them growing up & honestly, her recipe was possibly a rendition of a recipe she found in NYT, but either way she put her twist to it, and of course, it was delish. So I attempted to “veganize” my moms recipe & dare I say it’s even better?!

Scones are originally from Scotland and made its way throughout the UK. They are basically a biscuit, but a bit more moist (in my opinion) and generally sweet. They are traditionally served with clotted cream and jam…. and tea that the Brits stole from India and China. Oh, what, did I say something wrong? Just the facts! Any who…I really like this recipe because it’s simple, egg-free, and you can basically flavor it however you like! I personally like this cranberry and fresh lemon combo, because its sweet and tart.

Vegan Sweetheart Scones:

2 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
½ tsp salt
2/3 cups dried cranberries – I used Ocean Spray
6 tbsp unsalted plant-based butter, frozen – I used Flora Plant-based
1/2 cup oat creamer + 1/2 oat milk mixed – ice cold – I used Califia

Fresh Lemon Icing:

1/2 cup powdered sugar
zest of 1 lemon
1 tsp fresh lemon juice
1 tbsp oat milk

1. Make the dough: In a large bowl, mix together the all purpose flour, sugar, baking powder, salt and cranberries until combined. Set aside.

2. Place a box grater on top of parchment paper and take the butter out of the freezer and grate it against the large size grater until all the butter is grated. Gently place into the dry ingredients and using ONLY your finger tips, incorporated into the dry ingredients (the palms of our hands are too hot!). Mix in until evenly incorporated and shake the bowl so all the big chunks can come to the top and break down until all even.

3. Make a well in the dry ingredients and pour in the cold oat milk and use a fork to mix into the dough while pouring the milk. Mix until incorporated and sticky. Place the dough into a big sheet into plastic wrap and using the plastic roll into a log, wrap tight and place into the fridge for at least 30 minutes.

4. Preheat oven 400 degrees. Flour a surface and plop on the dough and flour the top of the dough. Pat down and roll into the flour until it mimics a biscuit texture. Cut into 12 discs and place on a parchment lined baking sheet.

Bake 15-18 minutes until puffed and bottom are light golden brown. Remove and cool completely.

5. While the scones are cooling, make the icing. In a small bowl whisk together the powdered sugar, zest, lemon juice and oat milk until smooth and creamy. Add more oat milk for a thinner consistency.