Vegan With A Vengeance Scones

5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 150.5
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 225.6 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.8 g

View full nutritional breakdown of Vegan With A Vengeance Scones calories by ingredient


The scone recipe from Vegan With a Vengence. The scone recipe from Vegan With a Vengence.
Number of Servings: 16


    3 cups all-purpose flour
    2 Tbsp baking powder (thats a lot...but that's what it says)
    1/4 cup sugar (plus an extra tsp for sprinkling on top)
    1/4 tsp salt
    1/3 cup vegetable oil
    1/2 cup soy cream (rice or soy milk is an ok replacement, but the cream really works better)
    3/4 rice or soy milk plus 2 tsp apple cider vinegar


Makes 16 scones

Preheat oven to 400 degrees F.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil, soy cream, and milk with vinegar. Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of sugar. Bake 12-15 minutes until slightly browned on the bottom and firm on the top.

Berry Scones: Fold in 1 1/2 cups fresh berries.
Chocolate Chip Scones: Add 1 tsp of vanilla extract to the liquid ingredients, add another 2 Tbsp sugar, fold in 1 cup of chocolate chips.
Maple Walnut: Add 2 tsp of maple extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1 1/2 cups of walnuts.

Number of Servings: 16

Recipe submitted by SparkPeople user CHOOVERMONIUM.

Member Ratings For This Recipe

  • no profile photo

    These are to die for! I made them from VWAV yesterday, adding 1/2 cup chocolate chips and 1/2 cup dried Sunsweet cherries. They were absolutely wonderful, should give Whole Foods a run for their money! Thanks for posting! - 7/9/11

  • no profile photo

    I forgot the vinegar -- still amazing! - 2/5/11