Vegan Irish Soda Bread Scones
Vegan Irish Soda Bread Scones- all you need is 10 ingredients to make these scrumptious vegan scones. With crisp edges and a soft center, you would never guess they are gluten-free and refined sugar-free!
I don’t think I’ve ever been as excited for scones as I am right now.
For real you guys, this recipe is legit.
I’m not gonna lie, it took me a few tries to get them right, but thankfully the third time was the charm. The edges are perfectly crispy and they have a buttery center…UGH. I’m telling ya, they’re the pot of gold at the end of the scone rainbow we’ve all been searching for.
I feel like when the average person thinks of scones, they imagine a cozy little boulangerie with master bakers covered in flour, working hard throughout the early morning hours. This might be true in some cases, but that doesn’t mean they are difficult to make. Trust me, if I can do it you can too.
You don’t even need any fancy tools. It’s as simple as whisking together the flour with salt and baking powder, cutting in solidified coconut oil (I use a pastry cutter for this part but you can use the back of a fork, or your fingers), adding the wet ingredients, forming the dough into a circle, then slicing and baking to golden perfection.
In honor of St. Patrick’s Day I went with the Irish Soda Bread theme and used dried currants. However, you can easily change this recipe up by using whatever dried fruit/nuts you want. You could add orange or lemon zest, chocolate chips, whatever your scone-loving heart desires!
Vegan Irish Soda Bread Scones
Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 2 cups oat flour
- 1/2 cup almond flour (not almond meal)
- 2 teaspoons baking powder
- 1/4 tsp sea salt
- 3 tablespoons pure maple syrup
- 1/3 cup solidified coconut oil (see note below)*
- 1 teaspoon vanilla extract
- 1/2 cup almond milk + 1 teaspoon apple cider vinegar
- 1/2 cup dried currants
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine oat flour, almond flour, baking powder, and sea salt. Whisk together then set aside. In a measuring cup, combine the almond milk and apple cider vinegar. Add the vanilla and maple syrup then set aside.
Using a pastry cutter (or your hands), work the solid pieces of coconut oil into the dry ingredients until it resembles breadcrumbs. To the bowl, pour in the wet ingredients and add the dried currants. Fold together until a dough forms. Careful not to overwork it.
Lightly dust the parchment paper with flour to help prevent dough from sticking to the surface. Transfer it to the parchment paper and gently shape into a one-inch thick circle, about 8 inches in diameter. Using a pizza cutter or dry knife, cut dough into eight slices. Separate each slice so that there is 1-2 inches between them. Bake in the oven for about 15-20 minutes or until golden brown on the edges.
Allow to cool for 10–15 minutes then serve and enjoy.
*Your coconut oil should be in a solid state without any liquid whatsoever. If yours is even a little bit melted, place it in the fridge to chill for about 5-10 minutes, until it firms up. If there’s any doubt, err on the side of more solid than soft.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!