Vegan Scones Recipes
VEGAN SCONES
An easy and tasty vegan scone recipe. This classic British tea time treat is ready in just 30 minutes.
Provided by Sophie & Paul
Categories Cake
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven on fan to 220°C (430°F).
- Combine flour, baking powder, sugar and salt in a mixing bowl.
- Rub the vegan butter into the flour mix, using a pastry cutter, a fork or your fingertips.
- Add the soy milk, and if using, raisins or chocolate chips, and mix to form a loose, sticky dough.
- Place the dough on a flour-dusted surface, and roll it out or just pat it down about 1 inch (2.5 cm) thick.
- Using a 3 inch (8cm) cutter dipped in a bit of flour, cut out circles and set them down on a lined baking sheet. Gather the leftover dough and cut more scones. You can shape the final scone from remaining bits of dough using your hands.
- For brushing, combine the soy milk with maple syrup (see notes). Brush the tops of the scones with this mix for a nice golden brown top when baked.
- Bake the scones at 220°C / 430°F on fan, for 10-12 minutes until their tops are golden brown.
- Let cool down on a wire rack or enjoy the scones while they are still warm after 10 minutes resting.
Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 332 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
VEGAN SCONES
Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
- Gradually stir the milk into the flour mixture until you have a smooth dough.
- Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
- Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn't drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.
Nutrition Facts : Calories 345 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.02 milligram of sodium
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