There is something really comforting about scones...traditional scones, Irish scones. Especially plain scones. It's rare to find them without some sort of fruit speckled throughout (I'm not a fan of raisins or dried cranberries etc., but by all means throw in a handful if you wish). These particular scones are delicious with a light spread of vegan butter and homemade Berry & Chia Seed Jam. Add in a cup of tea and you are in heaven. It feels like you are being decadent, but in fact it's quite a sensible snack. They are perfect in lunchboxes for kids and adults alike. Easy to make and a joy to eat. In this house, they don't last 24 hours.
Vegan Scones
-Refined sugar free
-Wheat free
-Refined sugar free
-Wheat free
475g (3 1/3 cups) white spelt flour
50g (1/3 cup) coconut sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
85g (1/3 cup) vegan butter (I used naturli)
240ml (1 cup) soy* milk
1 Tbsp fresh squeezed lemon juice or apple cider vinegar
1 handful dried fruit (optional)
Extra plant milk for glazing
*you can use other plant milks, but soy works best for a vegan buttermilk.
-Preheat oven to 200 Celsius (400 Fahrenheit). Line 2 baking trays with grease proof paper.
-Mix together the soy milk and lemon juice (or vinegar) and leave for 10 mins to curdle like buttermilk.
-In large bowl, stir together flour, sugar, baking powder, soda, and salt.
-Add vegan butter in small chunks and cut in with fork or knives until it resembles dense sand.
-Slowly add milk and mix until it forms a soft dough.
-Turn out onto a lightly floured surface and knead lightly. If you are too heavy handed they will be tough and hard.
-Flatten to a 1/2 inch thick dough and cut out scones using a small cookie cutter or upturned glass.
-Transfer to baking sheet.
-Brush the tops with extra plant milk
-Bake for 10-12 mins until lightly golden.
50g (1/3 cup) coconut sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
85g (1/3 cup) vegan butter (I used naturli)
240ml (1 cup) soy* milk
1 Tbsp fresh squeezed lemon juice or apple cider vinegar
1 handful dried fruit (optional)
Extra plant milk for glazing
*you can use other plant milks, but soy works best for a vegan buttermilk.
-Preheat oven to 200 Celsius (400 Fahrenheit). Line 2 baking trays with grease proof paper.
-Mix together the soy milk and lemon juice (or vinegar) and leave for 10 mins to curdle like buttermilk.
-In large bowl, stir together flour, sugar, baking powder, soda, and salt.
-Add vegan butter in small chunks and cut in with fork or knives until it resembles dense sand.
-Slowly add milk and mix until it forms a soft dough.
-Turn out onto a lightly floured surface and knead lightly. If you are too heavy handed they will be tough and hard.
-Flatten to a 1/2 inch thick dough and cut out scones using a small cookie cutter or upturned glass.
-Transfer to baking sheet.
-Brush the tops with extra plant milk
-Bake for 10-12 mins until lightly golden.
They were yummy! We used our heart-shaped cookie cutter. Aww. And coconut oil instead of marg made them extra coconutty
ReplyDeleteThe heart shapes sound adorable! Thank you so much for sharing. It’s nice to know they came out well using coconut oil. I bet the flavor was delicious!
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