Lemon Raisin Scones

Take one of these lemon raisin scones, slice and fill it with fruit and cream or butter and jam, and you have a classic British teatime snack.

This recipe is part of the zero-waste, plant-based tea party I designed in honor of the Queen’s passing.

I made blueberry chocolate tarts, mushroom choux bites, these lemon raisin scones and crispy tofu kale caesar ginger sandwiches – using only ingredients that I had leftover in my fridge or freezer.

This was the final challenge in the very first season of the Great British Bakeoff, which I am following along and making all vegan.

The Queen has been a deep source of inspiration and perseverance to me, so this tea party of tribute is a small token of my gratitude.

I wasn’t in the right country to stand in line to pay my respects, so I stood in my kitchen and baked instead, hoping that was enough.

Wishing you all a beautiful day with many peaceful moments.

Great British Bakeoff Vegan: Season 1, Episode 6 (Final Week), Showstopper


  • 3 cups flour
  • ⅓ cup sugar
  • 2 Tbsp baking powder
  • ½ tsp salt
  • ⅔ cup raisins
  • ⅓ cup vegan butter, cold and cut into chunks
  • 1 cup soy milk
  • 1 Tbsp ground flax seeds soaked in 3 Tbsp lemon juice
  • Zest of 1 lemon
  • Plant-based whipped cream or vegan butter
  • Peach or strawberry jam


In a large bowl, mix the first 5 ingredients. Using a knife, cut the butter into the flour mixture until it looks like coarse crumbs.

In a small bowl, mix the soy milk, flax soaked in lemon juice, and lemon zest together, then add to the flour mix and stir just until combined into a nice dough – not too sticky, not too dry. Knead it gently for about a minute to make sure all the ingredients are well incorporated, but don’t overwork the dough or it won’t rise properly.

Roll out the dough to about 1″ thick. Use a medium glass or cookie cutter to cut out 16 circles, or if you prefer wedges, use a knife to divide up the dough into any shape you like for the scones.

Put the scones on a parchment-lined baking sheet, brush them with a little bit of soy milk (optional), and bake at 400F for 15 minutes, or until they are starting to turn golden brown.

Serve your scones warm with fruit and plant-based whipped cream, vegan butter and jam, or eat them straight up. To reheat any leftover scones, pop them in the oven at 350F for 3-5 minutes. Enjoy!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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