Vegan Scones Recipes

VEGAN SCONES

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.

VEGAN SCONES

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.

VEGAN GINGERBREAD SCONES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes.
• Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds.
• Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough.
• Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet.
• Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.

'CHEESY' VEGAN SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly oil a baking tray. Mix the vinegar with the almond milk and set aside. Bring a saucepan of water to the boil, add the cauliflower stalk and cook for 5 mins until almost tender. Drain well, leave to cool, then finely chop.
• Mix the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt in a large bowl. Add the cauliflower, then add the oil and pour in 230ml of the soured almond milk. Working quickly, bring the mixture together with a wooden spoon; if there is any dry mixture in the bowl, add more almond milk to make a soft but not sticky dough. Tip the dough onto a floured work surface and pat to a thickness of about 2.5cm. Cut out rounds with a 6cm fluted cutter and transfer to the baking tray. Gather together any offcuts and cut out more rounds.
• Bake on the top shelf of the oven for 10-12 mins until golden. Serve warm with onion chutney.