Scones are among my favourite breakfasts to have with a good cuppa tea. I normally just like to slather some thick vegan butter or when I’m feeling naughtier – a good dollop of jam with whipped vegan cream (unfortunately I didn’t find any this weekend for my pic) nevertheless it was just as delicious. Today I’m sharing my best scone recipe with you.
Ingredients
- 2 Cups self raising flour
1 tsp (5ml) baking powder
50g vegan margarine
45g refined odourless coconut oil (oil should be hard) - 3 tbsp castor sugar
- 3/4 cup unsweetened soy or almond milk
This is how 🙂
Before you start ensure that the vegan margarine and coconut oil is refrigerated and very cold.
Preheat oven at 200 c
Line oven tray with baking paper (keep aside).
Add flour and baking powder to a mixing bowl. Give it a quick mix.
Rub in the cold margarine and cold coconut oil with your fingertips. Ensure there are no lumps.
Spoon in the castor sugar
Pour in the soy/almond milk and gently mix the dough with a spatula in a cutting motion
Rotate the bowl as you cut through the mixture until the dough comes together in clumps and is slightly damp.
Flour your hands and empty dough on a clean kitchen surface, gently gather up the dough, place on the floured surface. Gently roll into a log and then cut into 6 or 8 pieces.
Alternatively roll out about 3cm thick and use a floured round cutter to cut out scones.
Gather up edges and repeat cutting process.
Place cut scones on baking tray
Brush scones with soy/Almond milk
Pop into hot oven and bake for 15-18mins.
When done, allow to cool on a wire rack.
Relish with some vegan margarine or jam and fresh cream