Scones might seem like a simple affair, but to get them really good can be quite a challenge. This recipe will help you get the light, fluffy vegan scones you want; my only caveat being that you need to handle the dough very carefully to preserve the scones' puffiness.
Eat these on the day of baking (preferably straight out of the oven), or freeze once cooled for later use.
Makes: 8-10 scones (size depending)
Preparation time: 25 minutes
For the scones...
450g self-raising flour (plus a little extra for dusting)
2 tsp baking powder
85g vegan butter, cubed and refrigerated (plus a little extra for greasing)
50g caster sugar
250ml non-sweet soy milk
1/2 tsp good-quality vanilla extract
A pinch of ground sea salt
1 tbsp golden syrup
2 tbsp water
1./ Grease two baking trays with a little vegan butter, and pre-heat your oven to 220 degrees Celsius (425 Fahrenheit).
2./ Sift the flour, salt, and baking powder into a large mixing bowl. Add the cubed vegan butter and rub into the flour using your fingertips; what you should get is a mixture resembling breadcrumbs. Then stir in the sugar, just till well-incorporated.
3./ Add the vanilla to the soy milk and add in, a bit at a time, to the dry ingredients, stirring together as you do (with a spoon first, then your hands). The dough should form with only very gentle working, and will be on the sticky side. This is a good thing (it'll help the scones rise).
4./ Once mixed, tip out the dough onto a lightly floured surface. Using a rolling pin (or even just your hands), flatten it out to a thickness of about 3-4 cm. Use a round cutter of your choice to cut scones; repeat until all the dough is used (gather any remaining dough together and very gently knead and re-roll, if necessary).
5./ Place the scones onto the greased trays, brush with a little glaze (combined water and golden syrup), and bake for 10-15 minutes or till golden and puffy. Eat immediately, or cool on a wire rack. Slather with some decent jam and lashings of whipped vegan cream.
Until next time...