Lemon Raisin Scones (plant-based)

5 from 3 votes

Take one of these lemon raisin scones, slice and fill it with fruit and cream or butter and jam, and you have a classic British teatime snack.

This recipe is part of the zero-waste, plant-based tea party I designed in honor of the Queen’s passing.

I made blueberry chocolate tarts, mushroom choux bites, these lemon raisin scones and crispy tofu kale caesar ginger sandwiches – using only ingredients that I had leftover in my fridge or freezer.

This was the final challenge in the very first season of the Great British Bakeoff, which I am following along and making all vegan.

The Queen has been a deep source of inspiration and perseverance to me, so this tea party of tribute is a small token of my gratitude.

I wasn't in the right country to stand in line to pay my respects, so I stood in my kitchen and baked instead, hoping that was enough

Wishing you all a beautiful day with many peaceful moments. ❤️❤️❤️

Great British Bakeoff Vegan: Season 1, Episode 6 (Final Week), Showstopper

Prep Time 20

Cook Time 15

Total Time 35

Course Breakfast, Snack

Cuisine British

Keyword baking, bread, GBBO, lemon, plant-based, season1, showstopper

Ingredients

3 cups flour
⅓ cup sugar
2 Tbsp baking powder
½ tsp salt
⅔ cup raisins
⅓ cup vegan butter, cold and cut into chunks
1 cup soy milk
1 Tbsp ground flax seeds soaked in 3 Tbsp lemon juice
Zest of 1 lemon
Plant-based whipped cream or vegan butter
Peach or strawberry jam

Directions

In a large bowl, mix the first 5 ingredients. Using a knife, cut the butter into the flour mixture until it looks like coarse crumbs.
In a small bowl, mix the soy milk, flax soaked in lemon juice, and lemon zest together, then add to the flour mix and stir just until combined into a nice dough – not too sticky, not too dry. Knead it gently for about a minute to make sure all the ingredients are well incorporated, but don't overwork the dough or it won't rise properly.
Roll out the dough to about 1″ thick. Use a medium glass or cookie cutter to cut out 16 circles, or if you prefer wedges, use a knife to divide up the dough into any shape you like for the scones.
Put the scones on a parchment-lined baking sheet, brush them with a little bit of soy milk (optional), and bake at 400F for 15 minutes, or until they are starting to turn golden brown.
Serve your scones warm with fruit and plant-based whipped cream, vegan butter and jam, or eat them straight up. To reheat any leftover scones, pop them in the oven at 350F for 3-5 minutes. Enjoy!