Scones; who doesn’t love them? When I moved to the UK four years ago, I was obsessed with them and would often drag my friends to cute café’s for afternoon tea, just so that I could devour some amazing scones. Weirdly enough I never tried to make them myself back then, but a few weeks ago I was craving them, and I realised that vegan scones are hard to find.
So naturally I headed to the internet to find a vegan scone recipe. I found a super easy recipe on a website called The Miniature Moose and made them right away. They turned out pretty decent, but I made a new batch the other day with a few revisions, which I’m sharing with you today! So here you have it; my recipe (based on The Miniature Moose’s recipe) for vegan scones.
For the scones:
- 2 1/2 cups self raising flour
- 2 tbsp sugar
- 1 1/2 cups coconut milk (canned)
- 1 tsp baking soda
To brush on top:
- 2 tbsp coconut milk
- 2 tbsp sugar
You can add in pretty much anything you like. Dried fruits and nuts work really well I think. This is what I added.
- 1/2 cup raisins (soaked in hot water, for around 20 minutes)
- 1/2 cup walnuts (roughly chopped)
- Preheat your oven to 200°C and line a baking tray with baking paper.
- Add all your dry ingredients to a bowl (flour, sugar, baking soda and mix ins) and stir, making sure everything is evenly spread.
- Add you coconut milk to the bowl, and mix it in. Don’t over mix; just enough to create a rough dough.
- Flour your work surface and transfer your dough onto it. Knead with you hands, for a few minutes, until you have a sturdy dough. If you dough is sticky, add a bit more flour.
- Grab pieces of your dough and place them onto your baking tray. You can shape them nicely into circles (or any shape you like); I like them being a bit irregular so I don’t do this.
- With a kitchen brush (or just regular paint brush, like I used), spread your coconut milk on top of the scones. When this is done, sprinkle your sugar on top, so that it sticks.
- Bake you scones for 18 to 20 minutes, until they are slightly browned.
- Let them cool for around 10 minutes if you want to eat them right away, or let them cool completely before putting them in a airtight container.
These scones are delicious with jam, margarine, coconut cream or just plain! They keep well for several days, so don’t be afraid to make a large batch to snack on for the week.
Let me know if you try out this recipe, and how it turned out! What are some of your favourite mix ins?