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 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine British
Keyword baking, bread, GBBO, lemon, plant-based, season1, showstopper


  • 3 cups flour
  • cup sugar
  • 2 Tbsp baking powder
  • ½ tsp salt
  • cup raisins
  • 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


  • 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!
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