Since I became vegan nearly 2 years ago I have been hesitant to do too much baking, being unsure about how to replace dairy and eggs which are used in most baking recipes.
However, I recently purchased some delicious locally made jams and wanted to have something tasty to try alongside the jams and my mum suggested making scones. YUM. I did some research and found a great recipe from wallflower kitchen which turned out great, so today I wanted to share this with you.
Ingredients
- 475g of self-raising flour
- 50g of caster sugar
- 85g vegan margarine (I used Flora)
- 240ml plant milk (I used oat), mixed with 1 tbsp white or apple cider vinegar
Method
- First, preheat your oven to 200c / 390f and line a baking tray with parchment paper.
- Mix together the flour and sugar. You can do this in a large mixing bowl, stand mixer or food processor.
- To the mix add your margarine in a tsp at a time and once fully incorporated, slowly add your plant milk and mix until it forms a soft dough.
- Place your dough onto a lightly floured surface and kneed briefly to bring it together. Flatten into a 1/2 inch thick dough and cut out the scones using a cookie cutter or upside-down the glass.
- Place the dough circles onto your lined baking tray and brush with a small amount of plant milk.
- Bake for 10-12 minutes until lightly golden.
- Enjoy warm from the oven with your favourite toppings. I am loving mine with some vegan margarine with strawberry and cognac jam!
The scones turned out really well. I was concerned that the lack of animal products would leave them tough but they had a satisfying soft centre with a really scone-like taste.
The only thing I would say is that they didn’t puff up to maximum scone height. For bigger scones add some baking powder to your dough!
What do you have on top of your scones?
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