The Easiest Vegan Scones

 

Hey guys,

So one of the things I remember the most when I was younger was my grandma and grandad homemade scones because they were like a mix between traditional scones, which I absolutely hate. For all people out there in the US, I think you call these biscuits? They’re reminiscent of a piece of dusty memory foam. I hate them but that’s my challenge this issue! So these are more like a rock cake in texture and I prefer them so I wanted to give you this recipe with sultanas to check out.

Ingredients 

  • Self Raising Flour (two cups)

  • Salt (1 tsp)

  • Baking Powder (1 tsp)

  • Butter (80g)

  • White Sugar (1/3 cup)

  • Milk (one cup, add bit by bit til the texture is correct)

  • Vanilla Extract (1tsp)

  • Jam and Creme to serve

So in a bowel, we use the self raising flour and seive it in with the dry ingredients. It’s very simple to start with, nothing at all fancy so in we go.

Next, we add the chopped sunflower based butter and with our hands start to crumb the batter. You basically want it to feel grainy and you want the chunks of butter to be present in the final mix, so that when it cookes you get that glorious texture. Add the saltanas to the mix, and the sugar.

Next, we add the milk set aside to rise to room temperature and combine with the mixture. You then want to use your hands to work this into a rough dough and feel free to add a little bit of flour if the mixture becomes too pasty. Get a grease proof tray, I had run out of parchment paper so I used foil which I don’t recommend. Add some vegan butter so it doesn’t stick and heat the oven to 200c.

Roll out the scones and if you want them to be perfect, I’d say chill them for about two hours. I’m a bit lazy because I’m always doing fifty things, so I didn’t do it this time and when they cooked they sort of lost their shape I had made. I wanted them to be more stiff but alas, they were tasty all the same!

So after about 22 minutes I noticed them getting to the colour I wanted and I took them out of the oven to cool for about an hour.

When you’re happy with them, whip up some butter icing by taking some flavorless vegan butter and some icing sugar, with a tart jam it tastes phenomenal. Or if you fancy going to the extra trouble you can whip up some soy cream or yogurt and serve!

I had some amazing Roys Preserve style jams to eat with them and we tried the rose petal jam. It’s definitely recommended so let me know if you like these more rock cake versions!

 
Joseph Harwood