Growing up my mom had two go-to weekend breakfast treats for my brothers and I. Scones and Blueberry Muffins. The scone recipe she used is from the 80’s, cut out from Victoria Maganize and pasted in the front of an old muffin book . The original scone recipe calls for raisins. As a kid I remember picking them out only to eat the buttery flakey goodness. We would smother the scones in raspberry jam, licking our fingers to savor each and every bite.

Because Mother’s Day is approaching, I thought I’d take one of the recipes that reminds me of my mom the most and veganize it. I used Earth Balance Vegan Butter and Soy Milk. My mom loves oatmeal in morning, so to make up for the lack of, I substituted the delicious raisins for 1/2 cup of Old Fashioned Oats. These scones are relatively quick to make (about 20 minutes) and require minimum ingredients (6)! If you make them for your mom, I highly suggest pairing them with this Strawberry Chia Jam!

The original recipe!

The original recipe!


Yield: About 14 Scones

Time: 20 minutes 


  • 2 cups all-purpose flour 

  • 1/2 cup old fashioned rolled oats

  • 1/3 cup sugar 

  • 1 tbsp baking powder

  • 1/2 tsp salt 

  • 1/2 cup cold vegan butter, cut in small pieces 

  •  2/3 cup soy milk


  1. Preheat oven to 375 degrees F. In a stand-up mixer or food processor, combine flour, oats, sugar, baking powder, and salt. Add butter and mix until fine crumbs result. 

  2. Add soy milk to mixture and mix for a few seconds until dough forms. 

  3. Roll dough ½ inch thick on a floured surface. Cut scones with a 2-inch diameter glass or cookie cutter. Place scones 1 inch apart on parchment lined baking sheet. 

  4. Bake for about 10 minutes or until golden brown on the bottom. Let cool and then serve with your favorite toppings. I highly suggest this Strawberry Chia Jam!

Note: recipe inspired by Victoria Magazine’s Raisin Scones.