Wednesday, 7 February 2018

Vegan Fruit Scones

One of my favourite memories from my childhood was making scones with my Mum (and Dad, they both like to bake!). Recently I realised that since turning vegan, I hadn't had a scone! It also happened that I would be going to my friends house for a potluck, with each of us bringing a different dish along, and as the designated baker of the group, I was assigned to bring baked goods.

Vegan Fruit Scones

Vegan Fruit Scones


For Christmas this year, my Gran gave me a set of new pastry cutters in a lovely tin, so I needed to break them in! I chose to make these fruit scones, using sultanas which were mixed in as I kneaded the dough. I also used soya milk glaze to achieve a slightly golden top for the scones. 
As I'm writing this I'm realising that I say scone in the way people from the North of England (where I live) say it, that is "scone rhymes with gone", instead of "scone rhymes with bone". For my own curiosity, how do you all say it? Leave a comment below letting me know!



Vegan Fruit Scones

Total time: 40 Minutes
Yield: 15 Scones
Ingredients
  • 475g Self-Raising Flour
  • 75g Caster Sugar
  • Pinch of Salt
  • 75g Vegan Butter
  • 250ml Dairy Free Milk
  • 150g Sultanas (or 150g of frozen fruit, e.g. blueberries, raspberries..)
Cooking Directions
  1. Preheat your oven to 180 degrees celsius, and line a baking tray with baking paper (I received these silicone baking mats for Christmas and I've got to say I love using them!).
  2. Sift together the flour, sugar and salt in a large mixing bowl. Break the butter into little pieces and rub these into the flour mixture using your fingers until the mixture resembles bread crumbs.
  3. Stir in the dairy free milk gradually, then knead the dough slightly in the bowl to bring it together.
  4. On a clean floured surface, knead the dough gently, mixing in the sultanas as you go. Do this until the dough is smooth and the sultanas fully mixed in.
  5. Roll out the dough until it is about 3/4 of an inch thick. Using a small cookie cutter, cut the dough into rounds and transfer to the baking tray. Re-knead the leftover dough and continue to cut out the scone shapes until all the dough has been used.
  6. Brush the tops of each of the scones with a little dairy free milk, then bake for 12-15 minutes.
Enjoy warm out the oven or cold, it's up to you!




©Susiechef. All images & content are copyright protected. I am the legal copyright holder of all material on this blog and you may not reprint or republish any images or content without my written permission. All information on this blog is for entertainment purposes only.

Disclosure: This post contains affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
SHARE:

No comments

Post a comment

Blog Design Created by pipdig