Today my inner grandma came out! Instead of going out I decided it is too cold, it is snowing and why don’t I bake a nice batch of scones. Whilst the debate over how to pronounce scone properly, or which comes first the jam or the cream will never disappear, you cannot deny how good a freshly baked scone is. Here I have adapted a classic scone recipe and made it vegan friendly. There are versions out there which use all kinds of ingredients to replace the butter and milk, but they are not always successful (I won’t post a picture of my failed blueberry scones, or should that be pancakes, which used psyllium husk and apple sauce instead of butter!). I have simply swapped out the non- vegan ingredients for vegan friendly ones. The recipe below is super quick, super easy and not only that fairly fool-proof.
Vegan fruit scones – makes 4 large scones
For the scones:
230 g plain flour
35 g sugar
40 g plant based spread, I used Flora Kasvien Voimalla
a pinch of salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 to 1 and 1/2 dl of extra thick coconut milk
A handful of dried fruit (I also added some leftover fresh blueberries. If you add fresh fruit, be careful not to use too much as they will release water and you could end up with a soggy scone)
For the coconut cream:
1 dl of extra thick coconut milk, or the thick layer from a can of coconut milk
1/2 tsp vanilla essence
1 tsp icing sugar
Vegan friendly Jam to serve
Preheat your oven to 200 degrees. Mix all the dry ingredients together, except the fruit. Add the plant based spread and rub into the dry ingredients until it resembles fine bread crumbs. Add your fruit. Slowly mix in the coconut milk a little at a time until the mixture begins to come together. You may not need to use all the milk. Using your hands bring the mixture together to form a dough.
Place your mix onto a floured surface and push down, or use a rolling pin, to a thickness of around 3-4 cm. Cut out 8 cm rounds until you have used up all your dough. Place on a lined baking tray and brush with a little coconut milk. Bake in the oven for 10 -12 mins until beginning to turn golden brown on top. Remove from the oven and allow to cool a little before serving.
To make the coconut ‘cream’ simply whip your cream with the vanilla essence and sugar until it begins to thicken. Place in the fridge and allow to cool and it should thicken a little more.