Basic Scones (Vegan, Nut-Free)


This recipe comes from Wildwood Organics, producers of many soy based, vegan products.

  • 4 C flour
  • 3 T sugar or maple sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cream of tartar
  • 2 T baking powder
  • 2/3 C dairy-free margarine
  • 1/2 lb Wildwood Plain Tofu
  • 2/3 C Wildwood Soymilk, Plain
  • 1/3 C raisins (optional)



Mix the dry ingredients together in a large bowl.  Cut butter into dry mixture with a pastry blender or two knives until the mixture resembles coarse flour.  Add raisins to dough if desired.  Press tofu, then blend tofu in a food processor until smooth.  Add soymilk to tofu.  Fold tofu mixture into the dry ingredients.

When mixture clings together, form into a ball.  Turn dough out onto a lightly floured surface and knead gently 5 or 6 times.  Divide dough in half.  With a lightly floured rolling pin, roll one half of dough into a 7″ round.  Cut into 4 wedges.  Repeat with the remaining dough.  Place scones 1″ apart on a greased baking sheet.  Pierce the tops of the scones with a fork, and brush with soymilk, beaten egg, or melted butter.  If you desire, sprinkle tops with sugar.  Bake at 425 degrees for 15-18 minutes until golden brown.

For a different taste, in place of the cinnamon and raisins, add chocolate chips, nuts, fresh blueberries, cheese or your favorite flavorings.

Makes 8 scones. 

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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