Vegan scones
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Medium
After years of searching for the perfect vegan scone recipe, I finally cracked it, and these beauties are now a weekend staple in my kitchen. They're incredibly quick to make, taking just 40 minutes from start to table, which makes them perfect for unexpected guests or a lazy Sunday breakfast. The soy milk provides a creamy base while being naturally lower in saturated fat than dairy, and because everything comes together in one simple mixing bowl, there's barely any cleanup. Serve them warm with jam and vegan cream, and I promise nobody will know they're dairy free.
Ella x
Ingredients
- 350 gself-raising flour extra for dusting
- ¼ tspsalt
- 1 tspbaking powder
- 3 tbspcaster sugar
- 95 gvegan vegetable spread
- 150 mlsoy milk plus extra to glaze
- 1jam to serve
- 1vegan cream alternative(e.g. oat-based crème fraîche, to serve)
Detail level
Instructions
- 1
Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
- 2
Gradually stir the milk into the flour mixture until you have a smooth dough.
- 3
Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
- 4
Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.
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