Thursday, 4 July 2013

Vegan scones with strawberry jam and not-so-vegan clotted cream

225g plain flour
3 tsp baking powder
Pinch of salt
50g vegetable 'butter'
25g caster sugar
150ml soya milk (plus extra for glazing)
Makes ~ 12-18 mini scones
Grease and line a baking tray with baking parchment and preheat the oven to 170C.
Sift the flour, baking powder and salt in a bowl. Rub in the 'butter' until the mixture looks like fine breadcrumbs then sir in the sugar.
Mix in enough milk to make a soft dough. Turn onto a floured surface and knead very lightly.
Roll out the dough to about 1cm thick and cut out rounds with a heart shaped cutter, re rolling the dough as necessary.
Brush with milk and bake for 10-12 minutes or until well risen and golden brown.
Cool on a wire rack.
Serve to your folks on a weekend visit with a mug of tea and strawberry jam & clotted cream (not vegan...still working on getting there).
Notes: Scones were a tiny bit dry and not too golden. Need to find alternative vegan egg-wash.

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