… with not so vegan clotted cream and homemade mulled wine jelly.
I always loved scones. In fact, scones were the first thing I ate when I moved to this country. And I’d never say no to a high tea if scones, clotted cream and jam are involved. I pretty much would look forward to it the entire week.
Anyway, shortly before Christmas, my auntie asked me to prepare a recipe for our night in with my grandma. So I tried a few different ones and was never completely satisfied because they wouldn’t turn out as good as I hoped they would.
So I started to change ingredients and cooking times and also tried a vegan version. Turns out, the vegan version was by far the best so I’d like to share it with you:
- 350g flour
- pinch of salt
- 1 tsp baking powder
- 85g vegan “butter”, room temperature
- 3 tsp brown sugar
- 175ml unsweetened almond milk
- a squeeze of lemon juice
- 1 tsp vanilla essence
Preheat the oven to 220°C (440°F).
Combine the flour with the salt and baking powder and add the vegan butter in cubes. Rub it in with your fingers until the mixture looks really crumbly (takes around 5 minutes).
Add the sugar.
Warm the almond milk until tepid (I microwaved it for 30 seconds), stir in the vanilla essence and the lemon juice. Set aside.
Now, put your baking sheet in the oven. This is to prevent the scones from getting a soggy, underbaked bottom.
Shape a well in the flour mix and add the milk. Combine the dough with a cutlery knife by cutting through it until everything is nicely combined.
Tip the dough onto a non stick surface (you might want to put some flour onto the surface before) and fold it over 3-4 times with your hands, gently kneading. Pat into a square that is about 4cm deep.
Using either a glass or a 5cm cutter, cut out 9 scones. Don’t worry, you’ll have to re-shape the dough a couple of times in order to get 9 scones, I shaped the last scone with my hands, not using the cutter because there wasn’t enough dough left.
Brush the tops of your vegan scones with some water and put them onto the hot baking tray in the oven.
Bake for 10-20 minutes until risen and slightly golden on top (they won’t become entirely golden because we didn’t brush them with any egg since these are vegan scones).
And, voilà – Vegan Scones. Freshly baked and heavenly with a bit of (vegan?) clotted cream and some homemade mulled wine jelly (recipe coming!).
Enjoy, Becca x