“So scones aren’t all that Christmassy but I invite you to add any fruit you wish to this recipe”
Before I went plant-based I really was never a fan of scones. If I was offered one I would often decline. I don’t think I ever had a good experience with them. They were often dry and flaky and there were always better things to enjoy.
However, the older I get, the more into jam I seem to have got, and I tell you what, nothing goes better with jam than a scone.
Have you managed to find vegan scones anywhere?
Because I most certainly haven’t, until now.
After making my homemade plum jam, I sifted the internet to see if such a thing existed within a decent mileage of my home, but it seemed not. Most were heavily laced with butter and egg.
Having heard a great deal about this Mary Berry woman, I think she use to be on the British Bake Off? I found a non-vegan recipe of hers that I thought I would adapt and experiment with.
I substituted the butter and cow’s milk for a vegan variety and got rid of the eggs and in their place used flaxseed which has worked wonders for me in cake recipes I’ve created in the past.
The suspense killed me while they were in the oven baking, especially as I’d promised my other half traditional scones – the pressure was on.
Within just 10 minutes they looked golden and delicious and I couldn’t wait to get them out of the oven to cool.
The recipe is so simple, the hardest decision will be what to put on them. I know tradition suggests a clotted cream, but you could use a soy whip, whipped soya cream or even the whip the brand new plant-based Elmea Double cream and then of course, lashings of jam!
PREP TIME: 10 mins
COOKING TIME: 10 mins
COST: < £5
- 75g vegan butter, chilled and cut into cubes, plus extra for greasing
- 350g self-raising flour, plus extra for dusting
- 1½ teaspoon baking soda
- 30g caster sugar
- 75g sultanas
- Approx 150ml non-dairy milk (I used soya)
- 2 tablespoons of flaxseed
- Approx 3 tablespoons of water
- Icing sugar for dusting (optional)
- Pre-heat the oven to 220C
- Lightly grease a large sheet of greaseproof paper
- In a cup or small mixing bowl add the flaxseed and water and mix well. Place to the side and leave to thicken. This will be used as your egg replacer
- Sieve the flour and baking powder into a large chilled mixing bowl.
- Add the cubes of vegan butter, keeping all the ingredients as cold as possible. Using your fingers rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs.
- Pour 100ml of your soya milk and half of your flaxseed mix into the flour mixture
- Add the sugar and sultanas and the remaining flaxseed mix
- Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more soya milk if needed to mop up any dry bits of mixture in the bottom of the bowl
- Turn the dough out onto a lightly floured work surface and knead well to get some air into the dough, not too much – around 10 times until gathered together, then gently roll and pat out to form a rectangle approx 2cm deep
- Using a cup or 6cm round cutter, cut out as many rounds as possible from the first rolling and lay them on a baking sheet, spaced slightly apart.
- Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones, so 20 cuttings
- Brush the tops of the scones with some of the leftover soya milk
- Bake for approx 10 minutes, or until slightly risen and golden
- Remove from the oven and cool on a wire rack
- Dust with icing sugar, if you wish
Tea and scone? How did you find this recipe? Easy to follow or is something missing. Let me know how it turned out or share your pictures!