Still going on strong on the festive bakings, so today I’m sharing a super delicious vegan orange scones recipe together with vegan orange caramel sauce.
This one is for all my vegan friends out there 😉
Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.
So when we talk about vegan ingredients it means that the ingredients cannot have any animal products in it.
For example no cow milk, goat milk or any animal milk.
No creams made using any type of animal milk.
All dairy products are mainly from soybeans, almond, coconut.. just to name a few.
And it goes without saying, but of course no eggs, chicken, beef and all meat also.
Honey is something that I can’t really say if it’s vegan or not. I did some research and some say it’s not vegan and some say it is.
So just to be safe, for this recipe I choose not to use honey.
By the way, I’m not an expert in vegan diet. The few information that I know is through researches in Google 🙂
In bakings it’s almost by default that some of the ingredients that we will use are going to be eggs and animal dairy products. Right?
We can easily substitute them. Let’s dig in, shall we?
Vegan Egg Substitution
I kinda heard of people replacing eggs with bananas but have never tried it. The other day one of my lovely viewers, Gergana, commented that she made my super easy orange cake recipe and used banana instead of eggs, and it turned out great!
Wonderful! I love how we can learn from each other as foodies 🙂
Anyway, that made me bounced from my chair and started to test some recipes using bananas instead of eggs, and this recipe is one of them 🙂
1/4 cup mashed banana or 1/2 banana = 1 egg
1 tbsp flax meal + 3 tbsp water = 1 egg
Leave the flax meal mixture for 15 minutes to thicken before using.
I opted for banana since I feel it’s such an easier ingredient to have in the house.
Vegan Buttermilk Substitution
Instead of using cream, I’m using coconut milk as my buttermilk. So it’s coconut buttermilk 😀 . It has the same thick texture which is just perfect.
And to make it, it’s the same as you would make any buttermilk.
1 cup coconut milk + 1 tbsp lemon juice = coconut buttermilk
Vegan Butter Substitution
This is also one of the easiest ingredients to swap. Simply look for vegan butter or margarine.
They are everywhere.
So hopefully you’ll give these delicious vegan scones a try. Don’t forget the vegan orange caramel sauce that goes with it. They are a match made in heaven, I promise 😉
Before You Go
Although these are not vegan recipes but since you know how to substitute the key ingredients, I thought you would love to check them out 😉
- Chili cheese flaky biscuits
- Easy raisins buttermilk biscuits
- Pumpkin pancakes
- Fluffiest blueberry pancakes
Watch how to make these vegan orange scones in the video below:
Vegan Orange Scones
Orange Caramel Sauce
- 1/3 cup vegan butter (75 gr)
- 1/4 cup coconut sugar (50 gr)
- 1/4 cup orange juice (60 ml)
- 1/4 cup coconut milk (60 ml)
- zest of 1/2 orange
- 1/2 cup coconut milk (125 ml)
- 1/2 tbsp lemon juice
- 2 cup all purpose flour (260 gr)
- 3 tbsp sugar (40 gr)
- 1/4 tsp salt
- 2 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 banana , mashed
- 2.5 oz candied orange peel (70 gr)
- zest of 2 oranges
Orange Caramel Sauce
- Add butter and sugar into a pan and cook on medium heat until the sugar is dissolved. Then add in the rest of the ingredients and continue cooking until the sauce thickens slightly.
- Cool to room temperature and the chill in the fridge to get thicker.
- Add all ingredients and set aside for 10 minutes before using.
- Into a bowl, add in flour, sugar, salt and baking powder. Mix to combine and set aside.
- In another bowl, add in coconut buttermilk, vanilla extract, orange zest, mashed banana and orange peel. Whisk to combine.
- Pour wet ingredients into flour mixture. Using a spatula, mix everything just until combined.
- Place the dough on a generously floured surface. Just lightly bring it into a ball and place it on a baking tray with a floured baking sheet. Lightly roll into 3/4 inch (2 cm) thickness and then cut into 8 equal wedges.
- Separate the wedges from each other and brush the top with some coconut milk. Bake in a preheated oven at 400ºF (200ºC) for 15-20 minutes or until fully cooked. Cool completely before serving them with the caramel sauce. Enjoy!
- The caramel sauce has a slight salty taste in it. Skip the salt for the sauce if you don't like that taste.
- The caramel will get thicker when chilled in the fridge.
- Watch the video recipe above to see how I make these scones.