Jessica in the Kitchen · by Jessica Hylton★ 5.0 (29)
Vegan Scones Recipe
NUTRITION · PER SERVING37M COOK
CAL 17%·PRO 9%
CARBS 46G55% OF CAL
2G FIBER23G SUGAR21G OTHER
FAT 16G42% OF CAL
13G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flaky, moist vegan scones that work for tea, brunch, or parties. Made with everyday ingredients and blueberries. A versatile baked good.
componentamericanbaked good🍪 sheet pan🔥 ovenveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ tablespoon vinegar regular or apple cider vinegar
- ¾ cup cold thick vegan milk ((180mL) - such as full fat coconut milk, full soy milk or cashew)
- 2 teaspoons vanilla extract
- 2 cups Bob’s Red Mill Unbleached White All Purpose Flour ((240g))
- ½ cup sugar ((100g) (I use cane sugar))
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup very cold vegan butter ((112g))
- Up to ⅓ cup extra flour for rolling and folding
- 1 cup fresh blueberries (tossed in about a tablespoon of flour)
- Coarse sugar for topping if desired
- ½ cup powdered sugar (sifted)
- Pinch of salt
- ¼ teaspoon vanilla extract
- ½ tablespoon vegan milk
- ½ tablespoon lemon juice
At a glance
PER SERVING · TIME 37M
CAL 17%·PRO 9%
CARBS 46G55% OF CAL
2G FIBER23G SUGAR21G OTHER
FAT 16G42% OF CAL
13G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 17m
- Sodium
- 141mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 12mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 141MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.