My Grandmother’s Scones, Reimagined (Vegan Currant Scones)
Have you ever looked at a recipe and thought, “There’s certainly not enough butter in this”? That’s exactly what I thought when I came across the original version of this scone recipe. So I made a few adjustments—added more (vegan) butter, fine-tuned the proportions, and ended up with something I truly love.
Homemade scones hold a special place in my heart. When I was growing up, my grandmother often served me tea—even as a little girl (and yes, it was fully caffeinated). On special days, she would bake scones. She used the Joy of Cooking recipe, and I remember them being perfectly buttery on the inside, with just the right texture.
As an adult, I’ve been so disappointed in the so called "scones" that are sold in coffee shops and many bakeries. Either they are dry, or are hard as a rock, or are basically muffins cut into triangles (did you see that Curb Your Enthusiasm episode?). I eventually stopped buying them altogether.
This recipe brings back the spirit of my grandmother’s scones—rich, tender, and satisfying—now updated to be completely plant-based. They’re perfect with a cup of tea, and served with vegan whipped cream and jam. The first version below is very buttery; a lighter, lower-fat version follows.
Very buttery version:
Ingredients
2 cups (10 ounces / 283 grams) all-purpose flour
3 tablespoons organic sugar
1 tablespoon baking powder
½ teaspoon salt
9 tablespoons vegan butter (I used Becel)
¾ cup vegan heavy cream or soy yogurt
½ cup dried currants
Lower fat version:
Ingredients
2 cups (10 ounces / 283 grams) all-purpose flour
3 tablespoons organic sugar
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons vegan butter (I used Becel)
1 cup soy yogurt
½ cup dried currants
Instructions
Preheat your oven to 450°F (232°C) and place a rack in the center. Line a rimmed baking sheet with parchment paper or a baking mat.
In a food processor, combine the flour, sugar, baking powder, and salt with a few quick pulses. (Mid-altitude adjustment: may reduce baking powder amount to 3/4 tablespoon.)
Add the vegan butter a few tablespoons at a time. Pulse just until the mixture looks like coarse meal.
Transfer everything to a large mixing bowl. Stir in the currants, followed by the heavy cream or yogurt. Mix just until the dough starts to come together.
Turn the dough out onto a floured surface and form it into a rough, slightly sticky ball.
Pat the dough into a round about 8 inches across and 1 inch thick. Sprinkle with coarse sugar (optional). Slice into 8 wedges and arrange them on the prepared baking sheet, leaving space between each one.
Bake for 12–15 minutes, rotating the pan halfway through, until the scones are puffed and the tops are just lightly golden. (Mid-altitude adjustment: may require shorter baking time, only 12 minutes.)
Let them cool on a wire rack for at least 10 minutes before serving. They're lovely warm or at room temperature.
Cool on a wire rack for 5-10 minutes before serving.
Serve with jam and vegan whipped cream.
Currant scones
Nutritional information per scone (approximate): 331 kcal / 17 g fat / 9.1 g sat fat / 40 g carbs / 4.2 g protein (original); 227 kcal / 4.8 g fat / 2.3 g sat fat / 41 g carbs / 5.2 g protein (lightened).