Here is the new recipe we use for fruit scones, based on a recipe by Vegan Campaigns.
We used to include wholemeal flour but have removed this as unfortunately it makes the scones quite heavy. A small amount of soya flour is added as it improves the texture and helps the scones to keep better. The soya flour is optional: if you don’t have it or don’t want to use it, just replace with extra plain flour.
15 oz (425g) plain white flour
1 oz (30g) soya flour
½ tsp salt
3 tsp baking powder
3½ oz (100g) vegan margarine
4 oz (110g) raisins or sultanas, optional
1½ oz (40g) sugar, optional
9 oz (250 ml) soya milk
1. Set oven to 220°C/425°F/Gas Mark 7.
2. Sift dry ingredients into a bowl. Cut margarine into small pieces and rub into flour until the mixture looks like breadcrumbs. Stir in fruit and sugar if using.
3. Bind the mixture together with the milk: add most of the milk and mix in, if required add the rest, you want a dough which is very soft but not sticky.
4. Flour a board and pat the dough out flat until it is about 2-2.5 cm thick. Cut into scones using a pastry cutter or glass. Carefully place the scones on a greased baking tray and brush the tops with soya milk.
5. Bake in the top of the oven for 10-15 mins until golden brown and scones are firm to the touch.
6. To serve the scones, cut in half and spread with vegan cream and raspberry jam. Best served the same day and delicious eaten while they are still warm.
If you don’t want to make your own cream why not try Soyatoo thick cream available from most health food shops. Failing that, pour some Provamel/Alpro soya cream over the top (available from health food shops and supermarkets).
To make the scones soya-free replace the soya flour with an equal amount of plain white flour and replace the soya milk with rice milk.
Coming next… vegan cheese scones with a double hit of cheese flavour!