Recipe and photo contributed by:
Vicked Good
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Nothing beats a warm scone fresh out of the oven! This plant-based version captures the classic texture and sweet, buttery taste using frozen vegan butter and soy milk. It’s a quick and easy recipe to whip up for a delightful weekend brunch or a cozy afternoon tea session, pairing perfectly with your favourite jam and plant-based cream.
Preparation time: 2 hours
Cooking time: 22 minutes
Serves 10
Ingredients
170 g high-protein wheat flour
55 g vegan butter, frozen and cut into small cubes
22 g sugar
9 g baking powder
Pinch of salt
75 mL soy milk
30 g cranberries
For wash:
10 mL coconut cream
10 mL soy milk
Method
- Mix dry ingredients well, and place into the bowl of a cake mixer.
- Drop the cubes of cold vegan butter into the flour in a circle around the creamer paddle.
- Run the cake mixer until the mixture resembles fine breadcrumbs, approximately 2 minutes.
- With the mixer running, pour in the soy milk slowly and steadily around the edges until the dough just comes together. Do not overmix.
- Put the dough onto a table, and pull it all together into a smooth ball.
- Chill for at least 1 hour.
- Roll the dough down to the preferred thickness, approximately 16 cm.
- Using a pastry cutter, cut out the scones, approximately 50 g each.
- Prepare the wash: Mix the coconut cream and soy milk.
- Brush the wash on just the tops of the scones, and bake at 180°C for 22 minutes or until the tops are golden.
- Serve with plant-based cream and jam.
