Lemon Scones with Currants – Sharon Palmer, The Plant Powered Dietitian

Ahh, a tender, golden baked scone, fresh out of the oven! It’s the perfect accompaniment for a comforting breakfast, coffee or tea break, or even dessert. And lemon scones are even better, thanks to the bright, fresh taste of lemons shining through. This vegan scones recipe is so easy, plus it’s a bit lighter and healthier than your average scone. Lower in sugar and using about half whole wheat flour, these Vegan Lemon Scones with Currants are mighty delicious! The lemon flavors come by way of the fresh lemon zest and juice in the scone dough, as well as lemon zest and juice in the glaze, which is optional. You can serve these scones with or without the glaze, it’s up to you!

I love to use lemons from my own trees for this recipe, however lemons are available in many stores year round.

These vegan scones also include small dried currants, for a lovely crunchy texture and taste. You can find dried currants at well-stocked shops and online. But you can also substitute raisins or dried blueberries for the dried currants if you can’t find them. This recipe makes six large scones, but you can also make smaller mini-scones, too! And if you are aiming for a gluten-free scones recipe, just swap the wheat flour with a gluten-free flour blend of your choice!



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These tender golden vegan Lemon Scones with Currants are yummy and as easy as can be, yet they are a bit lighter and healthier than your average scone.

Lemon Scones:

Lemon Glaze (optional):

  • 2 tablespoon lemon juice (about 1 lemon)
  • 2 teaspoons lemon zest (from lemon)
  • 2/3 cup powdered sugar

  1. Preheat the oven to 350 F. 
  2. Mix flax seeds and water in a small dish and set aside. 
  3. With an electric mixer, blend whole wheat and all purpose flours, sugar, baking powder, and salt (if using) in a medium mixing bowl. 
  4. Add pieces of vegan butter and mix with an electric mixer until the dough is crumbly. 
  5. Add plant-based milk, lemon juice, lemon zest, flax-water mixture, and currants, and mix just until well combined and forms a dough. 
  6. Remove dough from the bowl and place on a floured surface. Using floured hands, form the dough into a ball, then pat into a round shape about 7-inches in diameter and 1 ¾-inches thick. Slice into eight equal wedges. (If you want to make mini-scones, slice into 16 wedges.)
  7. Transfer wedges onto a baking sheet sprayed with nonstick cooking spray. 
  8. Bake at 350 F for 20-25 minutes until slightly golden brown and tender.  
  9. While scones are baking, make lemon glaze if desired. Mix lemon juice, lemon zest and powdered sugar in a small dish to make a glaze. 
  10. When scones are cooled, drizzle each with glaze. 
  11. Serve immediately. Makes 6 scones. 


To make this recipe gluten-free, use gluten-free flour blend instead of the wheat flours.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • Serving Size: 1 serving
  • Calories: 385
  • Sugar: 17 g
  • Sodium: 270 mg
  • Fat: 15 g
  • Saturated Fat: 11 g
  • Carbohydrates: 58 g
  • Fiber: 4 g
  • Protein: 7 g

Keywords: vegan scones, lemon scones, vegan scones recipe, currants

For other plant-based baked goods recipes, try my favorites: 

Zucchini Carrot Spice Muffins
Chocolate Zucchini Power Muffins
Whole Corn Muffins with Spices
Blueberry Millet Muffins
Vegan Sweet Potato Bread

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