Any variety of Raisin Scones always seem to remind me of the scones my grandma makes. I remember she would often bring them to our house when I was growing up, when she would stop by for a visit and afternoon tea. I have not had one of my grandma’s scones in quite some time, however I have adapted my recipe for Vegan Strawberry Rhubarb Scones, to make these Vegan-friendly Raisin Scones at home. 

2 1/2 Cups All Purpose Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/4 tsp Salt

1/4 Cup Sugar

1/3 Cup Vegan Butter

3/4 Cup Raisins or Dried Currants

1 Cup Unsweetened Dairy-free Milk

1 tsp Apple Cider Vinegar

Preheat the oven to 350′ F

In a measuring cup or small bowl, stir the apple cider vinegar into the dairy-free milk, and set aside.

In a large bowl, sift together flour, baking soda, baking powder, salt, and sugar.

Using a pastry cutter or fork, cut in the butter until it is the size of small peas.

Stir in the raisins.

Pour the milk over the dry ingredients and stir until combined.

Knead the batter approximately 10-15 times, just until you can form the dough into a rough ball without it sticking too much – add more flour if the dough is too sticky and will not hold shape.

On a lightly floured surface, roll the dough out until it is approximately 1″ thick.

Using a cookie cutter, cut the dough into circles, and place them evenly spaced, on a lined baking sheet.

Bake for 20-25 minutes or just until the bottoms turn golden brown. 

Let cool, and enjoy!