Vegan Scones
Vegan Scones

Vegan Scones

I decided to make these scones for the King’s coronation and they were a huge success. I served them with lots of coconut cream and jam and they were all gone in about 30 seconds! The recipe is from the BBC website. I would definitely recommend making these for an afternoon tea or picnic. They are not strictly ‘no fuss’ but they are simple to make and delicious.

Ingredients – makes 6
350 grams self raising flour
1/4 teaspoon of salt
1 teaspoon baking powder
3 tablespoons of caster sugar
95 grams vegan spread (margarine)
150 ml soy milk
Jam and coconut cream to serve

The key to this recipe is to ensure that the spread and the milk are chilled.
-Mix together the flour, salt, baking powder and sugar in a large bowl.
-Rub in the vegan spread until the mixture resembles fine breadcrumbs. Try to do this as quickly as possible so you do not handle the mixture more than you need to.
-Gradually stir in the milk until the mixture resembles a dough. You might need to use your hands to bring it together at the end but try not to knead the mixture. You really just need a light touch.
-Lightly dust a surface with flour and roll out the mixture to about 2cm thickness.
-Transfer onto a baking tray lined with parchment and place in the fridge for 30 minutes.
-Remove from the fridge and cut out the scones using a 7cm cutter.
-Place the cut out scones onto another lined baking tray, top side down and leaving a 2cm gap between each one.
-Brush each scone with milk and then place in the freezer for 15 minutes. Take care to ensure the milk does not drip over the sides otherwise they will not rise evenly.
-Preheat the oven to 220C or 200C fan
-After 15 minutes, remove from the freezer and bake in the over for 15-20 minutes.
-Remove when the tops are browned. Serve straight away, they are best when still warm. I like to used chilled coconut cream and jam but there are lots of different types of vegan cream you can use.

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