The scone: something I always think of as quintessentially British. I don’t know anyone who doesn’t like a scone and jam – but I know several (myself included) who don’t like tea. However, so far all of the supermarket scones I check the ingredients of aren’t suitable for vegans. Gah! It mean that in the last couple of years, I’ve had scones about… twice. Enter: making my own vegan scones!
Keep it simple, kid
When you look at the ingredients of scones these days, the list is a long one! Seriously – the raising agents alone in some are a list themselves! Because of that I’ve been kind of putting off making vegan scones at home, despite that fact that my OH loves nothing better than an afternoon tea. However, I was having a chat with my grandma one day and realised that it really wasn’t that difficult.
Nope: a scone is just a quick bread/cake (thing), that uses baking powder as a leavening agent and generally has an egg wash on top, but that’s optional, as is the sugar since you can make scones a savoury bake.
Well, once I realised that I figured making a vegan scone really couldn’t be that difficult…
Happily, I was right. I was full on staring into my oven for the bake, as if I was on the Great British Bake Off, though. Having never baked scones at all before (hence my confusion) I was a little worried my stab in the dark was going to fail and fall, well… flat. It was baseless though: look at these beauties!
Since I rarely have creamed coconut packs, or cans of coconut milk in the cupboard we generally enjoy these simply and slather them in jam. I have a rule when spreading jam: never skimp. If you’re going to spread on the sweet stuff, go all in! I also like to have them warmed up, with butter (well, dairy free butter).
How do you like your scones?
Looking for more simple vegan baking recipes?
Well then, you’ve come to the right place – I’ve got a few easy baking recipes to get you started. Why don’t you try one?
- Simple vegan shortbread
- Easy vanilla chocolate chip cookies
- Simple vegan rocky road
- Easy fruity breakfast muffins
Homemade Vegan Scones
- 120 ml unsweetened dairy-free milk
- ½ tsp cider vinegar
- 255 g self raising flour
- 30 g caster sugar
- 1 pinch salt
- 30 g vegetable spread
- 30 g vegetable fat
- ½ tsp cinnamon optional
- Preheat the oven to 200°C and line a baking sheet with greaseproof paper. Set aside.
- In a small jug, mix together the milk and cider vinegar and set aside.
- In a mixing bowl, stir together the flour, sugar, salt and cinnamon.
- Rub in the vegetable spread/fat with the tips of your fingers, until it resembles breadcrumbs (alternatively, chuck it all in a food processor and pulse).
- Pour the milk a little at a time, mixing into the flour in between. Once all the milk has been used, use your hands to knead the dough until soft and smooth (a few minutes at most).
- Roll out the dough onto floured surface to a thickness of about 3-4 cm (a generous inch) and, using a glass or cookie cutter, press quickly into dough to cut it. Repeat, kneading and rolling the dough together as needed inbetween, until it's all used up.
- Place the scones on the prepared baking sheet and pop in the centre of the oven for 20 minutes, until they've risen and turned a little golden on top.
- Remove to wire rack to let them cool before serving, still slightly warm.