This light and fluffy Vegan Scone recipe is a magical addition to any plant based Beltane Tea party!
Prep: 5 mins Cook: 10 mins Easy Serves 8
350g self-raising flour, plus a bit more for dusting
1 tsp aluminium free baking powder
85g Vegan butter (preferably not coconut based), cut into cubes
3 tbsp caster sugar
175ml almond or oat milk
1 tsp vanilla extract
85 g dried sultanas, cherries or currants (optional)
1/4 Tsp salt
squeeze lemon juice (see method instructions to make butter milk, by adding it to your plant milk below)
A brush of almond milk or vegan butter to glaze
Berry preserves or jam and clotted vegan cream, to serve
250 g Vegan Cream for whipping ( to make clotted cream)
Heat the oven to 220C/200C fan/gas 7.
Sift together the self-raising flour into a large bowl with 1⁄4 tsp salt and the baking powder, then mix.
Add the butter, then rub in with your fingers until the mix looks like fine bread crumbs.
Stir in the caster sugar.
Put the almond milk into a jug and slowly heat for about I minute or so, until warm, but not hot! Add in the vanilla extract and a squeeze of lemon juice, then set aside for a moment. This will create a rich "buttermilk" like flavour, just like classic scone taste.
Put a baking tray lined with baking paper in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with a spatula . Mix through your Sultanas, dried currants or cherries. Dough may appear sticky and wet at first, thats ok!
Sprinkle some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Don't over mix!
Pat into a round about 4cm deep. Take a 5cm round cutter and dip it into some flour, then plunge into the dough and repeat until you have four scones.
Brush the tops with almond milk or van butter, then carefully arrange on the hot baking tray.
Bake for 10 mins or so, until risen and golden on the top.
Whip your Vegan cream until it forms stiff peaks, set aside in a. serving bowl.
Serve warm or cold on the day of baking, generously garnish with jam and clotted cream.
Once cooled completely, you can also Freeze them and eat later. To defrost, put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh ad warm through.
Enjoy! Happy Beltane!