This Month's baking feature is dedicated to our vegan friends. We're celebrating with a spot of afternoon tea, all entirely plant-based and vegan-friendly. These scrumptious scones are just as delicious and easy to make as usual scones so we recommend non-vegans giving them a try too, see if you can spot the difference!
You Will Need:
For The Scones:
- 475g self-raising flour
- 75g caster sugar
- Pinch of salt
- 75g vegan-friendly margarine
- 240ml oat milk, plus a little extra to glaze the tops of the scones
- 1 teaspoon vanilla
Quick Raspberry Jam:
- 300g raspberries
- 150g caster sugar
- Juice of 1 lemon
Whipped Coconut Cream:
- 250g chilled coconut cream
- 2 tablespoons icing sugar
How To Make:
1. Preheat oven to 220°C/200°C fan/Gas mark 7 and line a couple of large baking trays with non-stick baking parchment.
2. Place the flour, sugar and salt into a large mixing bowl.
3. Rub the margarine into the flour until well incorporated and the mix resembles fine breadcrumbs.
4. Add the oat milk and vanilla to the bowl and bring the mix together with your hands to form a shaggy dough.
5. Tip out onto a well-floured surface and lightly bring together to form a uniform dough. Press the dough to a thickness of around 1 inch/2.5 cm. Use a 6cm diameter round cutter to stamp out the scones. For a flat top finish flip the cut scones over, so the top becomes the bottom, and place onto a baking tray. Gently re-shape the dough trimmings and cut out scones until all the dough is used.
6. Brush the top of each scone with oat milk and sprinkle a little demerara sugar over the tops.
7. Bake for 10 to 12 minutes, until golden brown. Allow to cool slightly before serving.
8. To make the Jam place the raspberries, sugar and lemon juice into a heavy-based saucepan.
9. Bring to the boil and simmer for 10 minutes, stirring regularly, until thickened. Set aside to cool.
10. For the whipped coconut cream strain off the liquid from the coconut milk and place the thickened coconut milk into a mixing bowl, whisk until smooth. Sift in the icing sugar and fold through to combine. Store in the fridge until ready to serve.
- Place the coconut cream in the fridge the night before you wish to use it.
- Check the back of pack ingredient label on your margarine to ensure vegan suitability, some makes of margarine contain milk.
- Oat milk is my plant milk of choice when it comes to baking but soy or almond milk will work too.
- Scones are best served fresh, freeze any that are not to be eaten on the day to enjoy at a later date. The scones could be baked and frozen on the weekend as a speedy make-ahead weekday lunch option.
A huge thank you to Elle Townsend for this lovely recipe! If you’re interested in seeing any of her other lovely makes then check out her Instagram feed where she regularly posts the most incredible food!
Will you be making Elle’s scrumptious vegan scones? We’d LOVE to see if you give these a try, so don’t forget to #Trimcraft and tag @elle_jane_ when uploading to social media, and to share your yummy makes in the Inspiration area.