Certain foods people just presume we need to use dairy in baking, but coming across this scones recipe it was delightful to discover we can quash those thoughts and yet again produce delicious food without the need for any animal products.
All that’s left to consider is how do you pronounce the word – scone, like ‘gone‘ or scone, like ‘stone’.
INGREDIENTS + METHOD
350g self raising flour (extra for dusting)
1/4 tsp salt
1 tsp baking powder
3 tbsp caster sugar
95g vegetable spread / vegan butter
150ml soy milk (+extra to glaze)
Mix the flour, salt, baking powder and sugar in a bowl. Rub in the veg spread until you have breadcrumbs (this can be done on pulse in a food processor)
Gradually stir in milk into the flour until it forms a smooth dough
Lightly dust a surface and roll out dough til 2cm thick.
Transfer the rolled out dough onto a baking tray and cool in the fridge for 30 mins to firm.
Remove the dough from the fridge and use a 7cm cutter to cut out the scones.
Put the scones, top side down, onto another baking sheet lined with paper. Leave a 2cm gap between each one.
Brush with extra milk (only on the top, not the sides otherwise they will not rise unevenly)
Put scones in the freezer for 15 minutes and meanwhile heat the oven to 200C
Remove from freezer and bake for 15-20 minutes until golden brown.
[ recipe from BBC Good Food ]
THE LOCAL VEGAN 