Things are looking pretty bleak in the world lately. I hope if you’re here reading this you’re safe and well. A lot of us will be hunkered down in our homes for the coming weeks. Maybe you could use an easy yummy recipe to bake this weekend? I’ve been working on these Vegan Soda Bread Scones to share for St. Patrick’s Day and think they make a yummy snack to bake while you’re home-bound for the time being.
I’ve shared several soda bread recipes on the blog in years past, and I keep coming back to it because I love it so much. I have some distant Irish roots and enjoy making and eating vegan soda bread every St. Patrick’s Day. It stems from a childhood family tradition where my mom would make the proverbial corned beef and cabbage with a homemade loaf of soda bread on the holiday. I’m not sure why I don’t make it more often because it really is such an easy and scrumptious recipe to make.
This year to mix things up I though I’d make soda bread into scones. It’s a similar process but I’ve added a bit of butter and sugar to the dough. They are sweet and hearty and perfect for breakfast or brunch or served with afternoon tea.
The biscuit cutter I’ve used here (made by my friend Aron of Facture Goods) is 3″ wide and I was able to get 10 scones out of the dough. If you use a 2″ round cutter you will get 12 scones from this recipe.
I love how these turned out, though I was hoping the tops would split open more. I used a bread lame razor to make the cuts into the dough and did not cut deep enough. So my tip would be to use a serrated knife and make a deep cut.
Like all scones, vegan soda bread scones are best eaten warm from the oven. They have a nice golden crust and a fluffy, crumbly interior. My favorite flavor combo for soda bread has always been dried currants and caraway seeds. If you’re not a fan of caraway flavor, just leave it out. Don’t have dried currants? Use raisins instead.
I slathered these with vegan cultured butter made from cashews and raspberry jam. So good. This a cup of Irish breakfast or earl grey tea, please!
Happy St Patrick’s Day! Please be well and take care of yourself and your community. Love to you and happy baking!
- 2 1/2 cups 300 g all-purpose flour
- 1/2 cup 57 g whole wheat flour
- 1/3 cup 66 g granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups dried currants
- 2 tablespoons caraway seeds optional
- 8 tablespoons 113 g cold vegan butter (1/2 cup or 1 stick)
- 3/4 cup + 1 tablespoon 190 mL coconut milk (homemade or canned)
- 1 tablespoon apple cider vinegar
- Whisk together flours, sugar, baking powder and soda, and salt in a mixing bowl.
- Stir vinegar into coconut milk and set aside to thicken.
- Cut the vegan butter into 1/2 inch cubes and add them to the flour mixture. Cut the butter into the flour mixture using your fingertips until the mixture resembles coarse breadcrumbs with shaggy bits.
- Pour the coconut milk and vinegar mixture into the the flour mixture, reserving 2 tablespoons to use for brushing the tops of the scones, and stir until just combined. Be mindful not to over mix the dough. The dough will be sticky.
- Generously flour a work surface and turn dough out onto it. Flour your hands and press dough into 1” thick round.
- Use a round cutter or biscuit cutter to cut out scones and place them onto the prepared baking sheet.
- Cut an X into the top of each scone and brush the tops with the remaining coconut milk and vinegar mixture.
- Bake at 400˚F (200˚C) for about 20 minutes until the scones have puffed up and are golden brown. Remove from oven and serve warm or at room temperature.
- Scones are best eaten the day they are made, but leftovers will keep in a sealed bag at room temperature for 1-2 days. Or they can be cut and frozen for up to 6 months. Thaw and warm them to serve.