Amy loves a cream tea but, they’re not normally all that vegan! These scones use vegan alternatives for a basic recipe and even our toughest critics (our family!), have said they wouldn’t have known they were any different to normal scones!
350g self-raising flour
¼ tsp salt
1 tsp baking powder
85g stork butter (or vegan hard butter)
3 heaped tbsp caster sugar
175ml almond milk (or other vegan substitute), plus more to glaze
½ lemon, squeezed
1 tsp Madagascan vanilla extract
Sultanas, raisins and mixed peel (if you’re a raisin scone kind of person)
Preheat your oven to Gas Mark 7/ 220o.
Combine the flour, salt and baking powder. Add in the stork butter and rub it into the dry ingredients, forming a crumb-like consistency. Then, add in the sugar and thoroughly mix.
Heat the milk for 30 seconds in the microwave – it should be warm but not hot. Add in the lemon and vanilla extract and leave to one side. Don’t be concerned if the mixture is curdling, it’s turning into a buttermilk consistency!
Make a well in the crumbs and gradually pour in the liquid mixture. Use a cutlery knife to combine the ingredients together – it will be sticky at first, but keep mixing. If you’re intending to have raisin scones, add in the dried fruit now!
Pour some flour onto the surface and tip out the dough. Dredge the dough and add in extra flour if you’re finding it too sticky! Using your hands, flatten out the dough so that it is about 3cm tall. Use a round cookie cutter to create your scone shapes.
Once you’ve cut your scones, place them on a baking tray and use a brush and some almond milk to glaze the tops.
Cook for 10 minutes or until they are lightly golden (I always check the bottoms to see if they are golden and cooked)
Enjoy with jam and (vegan) cream.