A classic recipe enjoyed as an afternoon treat laden with jam and cream. This vegan scone recipe is just like the classic you know and love. And, is ready to be served in less than 20 minutes.
Like many people around the globe might be today, I’m sitting in front of my tv about to watch the funeral of His Royal Highness The Prince Phillip the Duke of Edinburgh. This is a sad occasion. One made all the sadder for the challenges faced by the Royal Family in recent times.
As I sit here with a cup of tea to tune in to watch this historic event, it seems only fitting to enjoy something a little British.
Vegan Scone Recipe
Scones are probably one of the first things I learned to cook, so veganising a scone recipe was pretty easy.
There’s an abundance of vegan creams available in supermarkets now. This makes a nice change from recent years when making cream was an extra step.
Ingredients are pantry staples. You’ll be slathering the scones with jam and cream within 20 minutes of starting the bake. Get your cuppa ready while the scones are baking in the oven. Or make some strawberry jam while you’re waiting.
- 240 g Self-Raising Flour
- 40 g Caster Sugar
- ½ tsp Salt
- 40 g Dairy-Free Butter
- 120 ml Plant-Based Milk
- 50 g Sultanas
- Jam and Cream to serve
- Pre-heat oven to 200°C, line baking tray.
- Put flour, sugar, salt, butter and milk in mixer (or bowl) and mix to form a dough.
- Fold sultanas into mixture.
- Roll dough into eight balls and place on baking tray. Flatten scones to about 1cm thick.
- Place in oven and bake until lightly golden, about 10 – 12 minutes.
- Serve with jam (always first!), then lashings of cream.