I created this blog in the midst of a pandemic, because like the rest of the
nation world, I like to think I’ve become somewhat of a chef during this time.
In the UK, we’re currently on week 642 of lockdown.. no, it’s actually week 7, and again, like everybody else, I’ve started baking! I haven’t quite jumped on the banana bread bandwagon just yet, though I’m sure it’ll eventually happen.
Instead, I’ve been baking vegan scones. Considering I don’t have a sweet tooth and I don’t like cake (I know, I know – I’m sorry), my favourite part of an afternoon tea is the scones. Not the ones with raisins/sultanas – I’m not a psychopath. I just adore a simple plain scone with a generous dollop of clotted cream and jam.
In case you’re new here and haven’t yet read my ‘about me’ page, you may be wondering how clotted cream is vegan. I’m actually a vegetarian, but I’m mildly lactose intolerant. Through trial, error and lots of food that had made me unwell, I’ve discovered which dairy products I can and can’t eat. I won’t bore you with the list, but clotted cream is something I can just about get away with in small doses.
Vegan scones recipe
So without further ado, here’s my vegan adaptation of Mary Berry’s scone recipe. These turn out perfectly light and fluffy, every time!
- 450g self-raising flour
- 2 tsp baking powder
- 50g caster sugar
- 100g dairy-free butter
- 300ml dairy-free milk (I use oat)
- Preheat the oven to 220C and line two baking trays with greaseproof paper.
- Put the flour, baking powder and sugar in a large bowl (or a stand mixer).
- Add the butter to the bowl and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
- Slowly add the milk and mix until it forms a soft, sticky dough – you may not need it all, so don’t add it all at once.
- Turn out onto a lightly floured work surface, knead lightly and work in the dried fruit, if using. Roll or flatten into roughly a 2cm thick dough and cut out the scones using a small cookie cutter or upside down glass.
- Place them on the baking trays and brush the tops of the scones with a little extra milk.
- Bake for 10–12 minutes until well risen and lightly golden-brown
- Enjoy warm from the oven with some vegan butter/clotted cream & jam or leave on a wire rack to cool.
Note: *Self-raising flour contains salt and raising agents but it’s difficult to get hold of at the moment. Instead, just use plain flour with 2 tsp baking powder, 1/2 tsp bicarbonate soda and a pinch of salt.
These scones would make the perfect treat to take on a picnic now that the weather is warming up, and these Tahini Mylk Chocolate with Fig and Roasted Hazelnut bites looks amazing too!