Ashley’s Favourite Vegan Date Scone Recipe 3

THIS RECIPE WAS adapted from a standard scone recipe by a skilled baker who’d never baked for a vegan, let alone a rabid date scone fan like Ashley Kramer. So she was a little nervous that she’d end up with “rock buns” but rest assured, these are excellent, in fact there’s no way to distinguish them from plain old non-vegan date scones.


Tasty golden goodness and not a cow or chicken in sight


3 cups flour

2 Tbsp baking powder

1/4 cup sugar

1/4 tsp salt

1/3 cup vegetable oil

1 1/4 cup soy milk or rice milk

1 cup chopped dates

2 tsp apple cider vinegar (optional)



Preheat oven to 200 degrees C.

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

Add the oil, soy or rice milk (she used soy milk).

Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour left over on the outside, that’s fine.

Drop 1/4 cup sized blobs onto a greased tray.

Bake for 12-15 minutes until slightly browned on the bottom and firm on the top.

Kramer’s Rating = So Good! Try them with Anathoth’s lovely apricot jam.

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3 thoughts on “Ashley’s Favourite Vegan Date Scone Recipe

    • Carol Brock

      Agree, I also soaked the dates and added them before the milk and oil. Slice through the mixture with a knife blade rather than mix with a spoon. I used cashew milk soured with the vinegar and also substituted sugar with coconut sugar. Delicious