My Vegan Scones
Hey guys how are you? Last month marked the 12 year anniversary of my arrival in England, 12 years on and I love it here. I’m based in East Sussex, it is a beautiful part of England. During my time here, I have worked with many great colleges, specializing in pastry and have seen stunning cakes and traditional English pastries. But. Today we are shining the light on the wonderful English scone. There are many methods and recipes out there, I’ve noticed that’s each county has a slightly different way, not to mention the many old family recipes passed down from grandmothers! I decided to pick out the best information out there and share with you my version of an English scone. The added bonus is that this recipe is not only dairy free but gluten-free to… and nice and easy!
385g GF self-rising flour and for dusting
1 teaspoon baking powder
112g vegan coconut butter (spread) margarine
56g xylitol (sugar)
180ml cashew milk
1/2 lemon (zest+juice)
1 pinch of Himalayan salt
1 teaspoon cardamom powder
1 teaspoon cinnamon powder
Preheat oven to 220c (gas 5-6). Add butter, flour, and sugar. Either mix by hand or, if you have a food processor use a low setting. Then, add the zest, juice, cinnamon, cardamom, and milk and mix all together (I prefer to make this with my hands). Once the dough is mixed, roll dough in the palm to your preferred size, then use a small kitchen ring to shape your perfect scones. If you like raisins or apricots just go for it and add to your taste.
Bake your scones for 25 min but make sure you have a look and check it with cocktail sticks to see it is nice and fluffy (if you prefer harder scones leave it for another 10 min). Once baked, you can serve with homemade jam, oat creme or any dairy-free yogurt with fresh fruits.