Vegan Irish Soda Bread Scones | picklesnhoney.com

Irish Soda Bread Scones

A quick update on the SEO for Food Bloggers eBook: we’ve hit the 200 copies sold mark!! This has been a really rewarding endeavor for me and to know that others are finding my SEO recommendations helpful feels amazing. I hope to update the eBook page with some of the feedback we’ve been receiving in the next couple of weeks (I say “we” because quite a few people have noted how much they like the layout and design and credit goes 100% to Aaron there). In the meantime, if you’d like to share a testimonial to be featured, let us know! The more the merrier.

Vegan Irish Soda Bread Scones | picklesnhoney.com

And now we talk scones. There’s really not much to say except that I love Irish soda bread and I love making scones, so fusing the two together has made for one of my favorite scones of all time. On the spectrum of easy baked goods, these vegan Irish soda bread scones fall somewhere between “that was too easy” and “why don’t I make these every week?”.  Everything from the number of ingredients (11 and you probably already have most of them on hand) to the preparation (1 mixing bowl and some elbow grease, or a stand mixer and no elbow grease) to the bake time (about 20 minutes)…these scones will make you want to skip the coffee shop treats.

Vegan Irish Soda Bread Scones | picklesnhoney.com

In case ease of preparation wasn’t reason enough, these are far healthier than most scones. I adapted my original vegan and gluten-free Irish soda bread recipe to use whole grain spelt flour, swapped out the buttery spread for more wholesome unrefined coconut oil, replaced the sugar with extra currants and orange zest for sweetness and flavor, and kept the applesauce and 5-minute vegan buttermilk (just non-dairy milk with a splash of apple cider vinegar) because those two things make for perfectly crumbly scones. Somehow these are whole grain, lower fat, no added sugar, vegan, and so good I’m thinking of starting a weekly scone baking tradition.

Vegan Irish Soda Bread Scones | picklesnhoney.com

Vegan Irish Soda Bread Scones | picklesnhoney.com

Vegan Irish Soda Bread Scones | picklesnhoney.com

I like to top these with a bit of orange marmalade because it pairs really well with the caraway seeds, but you also can’t go wrong eating them plain and warm out of the oven. Bonus: they will make your home smell positively dreamy.

Vegan Irish Soda Bread Scones | picklesnhoney.com

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Irish Soda Bread Scones

Vegan Irish Soda Bread Scones | picklesnhoney.com

Irish Soda Bread Scones

Vegan,

Serves: 8 scones


Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Vegan Irish soda bread meets scones! Whole grain, lower fat, no added sugar, and my favorite scones to date. These are so easy and delicious, you may just want to make vegan Irish soda bread scones a weekly tradition.

Vegan Irish Soda Bread Scones | picklesnhoney.com

Irish Soda Bread Scones

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Ingredients

  • 1/2 cup non-dairy milk (I used cashew milk)
  • 1/2 tablespoon apple cider vinegar
  • 2 cups spelt flour, plus more for sprinkling
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 2 tablespoons unrefined coconut oil, solid
  • 2 tablespoons unsweetened applesauce
  • 1 cup currants, soaked in hot water for 5 minutes and drained
  • 2 teaspoons caraway seeds, lightly toasted
  • 1 1/2 teaspoons freshly grated orange zest

Cuisine: Vegan Servings: 8 scones

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins

Vegan Irish soda bread meets scones! Whole grain, lower fat, no added sugar, and my favorite scones to date. These are so easy and delicious, you may just want to make vegan Irish soda bread scones a weekly tradition.

Instructions

  • Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.
  • In a small bowl, whisk together the non-dairy milk and apple cider vinegar to make vegan buttermilk. Allow to sit for 5 minutes.
  • In a large bowl, mix together the flour, baking powder, baking soda and sea salt. Add the coconut oil, using your hands to pinch it into the flour (pea sized or smaller pieces is ideal). Stir in the vegan buttermilk and applesauce until a sticky, thick dough forms. Fold in the currants, caraway seeds, and orange zest.
  • Transfer the dough to your prepared baking sheet, dust it with a little more flour, and form it into an 8-inch round. Cut into 8 parts. Bake for 20-25 minutes, until golden. A toothpick inserted in the center should come out clean. Allow the scones to cool slightly and enjoy with a little extra coconut oil and some marmalade or jam if you like!

Copyright © 2020 Amanda Maguire for Pickles & Honey

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  1. Kait says

    MMMMMMM scones. Ugh I miss my mom’s decidedly un-vegan irish soda bread. Actually I’m having an overwhelming kind of week and this reminded me of how momma would always send holiday-appropriate baked goods to me when I was in college (could totally use some right now). Irish soda bread (a whole loaf, with raisins unlike the one she makes for herself without), Easter Bread, funfetti penis cake (for my birthday…which is obviously a holiday), and brownies just because.

    Thanks for inspiring that little trip down memory lane. 🙂

    On an unrelated note, it looks like the Saveur nominations close in two days and voting opens on March 30. I pinky swear promise to vote as often as possible because YAY AWARDS!!!!!!!

    1. Amanda says

      I love how you just threw that funfetti cake in there between Irish soda bread and brownies. HAHA You are hilarious, Kait. I’m sorry you’re having an overwhelming kind of week. Deep breaths, and do something nice for yourself…I bet you can find funfetti penis cake in NYC. Or you know, Irish soda bread. 😉

      1. Kait says

        I mean it was the next holiday on te list so… 😉 And it did become somewhat of a small tradition as I would patade from dorm to dorm with it so as many people got a slice as possible. We always ended up arguing over who’s get the balls… *ahem*

        Also, I love that you didn’t even question the fact that my mom made me penis cake (or the implied fact that she has that shape cake pan- true story).

        And thank you for the deep breaths + encouragement. I can use it all!

  2. Ooh i love a good scone with accompanied by some delicious jam.. you definitely have got me craving one of your irish soda bread scones now!

    1. Amanda says

      Happy to pass along the scone + jam craving, Thalia.

  3. Now THIS is my kind of scone! It looks so hardy and cakey/crumbly in the best way – the way a scone should be. AND it is vegan, made with coconut oil, and no processed sugar? I might just need to make these for my fam bam when we go home to visit them in AZ this weekend. Way to totally nail it. And congrats on all the SEO book success! Thats so great, woot woot! Have a great weekend Amanda <3

    1. Amanda says

      Oh, I hope you make some scones for your fam! This is one of my tried and true recipes–it holds up really well to ingredient swaps/customizations (love it when that happens!). Enjoy your visit to AZ, Jessie!

  4. I always get a little “homesick” this time of year for the time I lived in Ireland. This just made my heart hurt, but in a great way 🙂 I love Irish soda bread and all I want desperately now is to have these emerging from my oven.

    1. Amanda says

      That’s so awesome that you used to live in Ireland, Gabby! I’ve never been, but it looks beautiful. I hope you’ll be able to get your Irish soda bread (scone) fix. These are so good warm out of the oven.

  5. Sheronda says

    Could you use coconut flour in this instead of felt and instead of caraway seeds, could you use chia seeds instead? Thanks!

    1. Amanda says

      Hi Sheronda! Both coconut flour and chia seeds absorb a lot of liquid, so you would need to re-work the liquid to flour ratios for sure. Coconut flour also doesn’t have the same binding ability as spelt (because it’s lacking gluten) and would be crumbly, so you’d need to keep that in mind too.

  6. klaudia says

    Hi Amanda ! I love your recipes. All of them but I am curious is there something what I can use instead of coconut oil because I don’t know where I can buy it and I really want to try this recipe 🙂

    1. Amanda says

      Thanks for the kind words, Klaudia! I’m not sure where you’re located, but maybe you could try online? In the meantime, you should be able to use a vegan buttery spread (like Earth Balance) in its place. Hope this helps!

      1. klaudia says

        I am located in small city in Poland. Yes, you help me. Thanks 🙂
        P.S. Sorry if I wrote something wrong. My English is not perfect.

      2. Amanda says

        Your English is very good!

      3. klaudia says
  7. Leah says

    I made these a few weeks ago and loved it. It was frighteningly easy to make and turned out so well that I ate five of the eight pieces myself. Thank you for posting it!

    1. Amanda says

      Awesome! I’m so happy you loved the scones (and that they were frighteningly easy!). This one really is so simple that you wonder if it’s too easy. But the results are so consistently good!

  8. Mmm, homemade soda bread! Never tried it with cashew milk before, but will certainly be giving it a whirl! Instead of store bought jam, I prefer to mash fresh berries and mix with a little maple syrup for sweetness. That way you get all the nutrition of the berries without any nasty additives!

    1. Joan | HappyForks.com says

      This is the best way to make fruits mousse and you can make as much as necessary

  9. Morgan says

    Relatives with milk, egg, and wheat allergies are coming for St. Patrick’s day dinner so these scones fill the requirements! I had never baked with spelt flour before, so this was an adventure. The scones came out well and I like them better than my usual recipe which has added sugar. I used hemp milk and it worked fine.
    I’ll make these again…and I bet my guests will ask for the recipe! Thank you!

    1. That’s so great to hear, Morgan! Your comment made my day. 🙂

    2. Dianne says

      Just a heads up for future reference – spelt is a type of wheat, so it isn’t appropriate for someone with a wheat allergy.

  10. Theresa Mactutus says

    Has anyone tried this recipe using an all purpose gluten free flour blend? Trying to accomadate various food allergies; egg, dairy and gluten. Thanks!

    1. Hi Theresa! I think an all-purpose gluten-free flour blend should work. I personally find that Bob’s Red Mill brand tends to work well. 🙂

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