I’ve only visited the UK once in my life, was in London for 10 days and loved it! It was when I was already a vegan so I did not get a chance to try REAL British scones and this cream they put on it (Ya, I know how it’s called!)
That means that I have absolutely no idea how scones are supposed to taste; but I did manage to veganize some online recipes of basic scones and came out with a really simple and perfect recipe and oh so delicious! I make these at least every other weekend; I am talking about less than 5 minutes of work that includes mainly mixing of things.
I always make raisins scones; they are semi sweet because there’s not much sugar. This recipe is a basic one so you can definitely replace the raisins with other dry fruits, like cranberries or dates, or fresh fruits, like blueberries or strawberries, or chocolate chips or nuts like walnuts, or citrus zest, or poppy seeds. I haven’t tried it yet but I did toy with the idea of making them with olives, or bell peppers or dry tomatoes and I even thought of Za’atar scones… Mmmmmm…
So here we go, my lovely lovely scones, which will fill your kitchen with a wonderful smell and will make it all very cozy – a great start for a day!
Please note: scones are REALLY delicious on the same day they were made!
Ingredients (for 9 medium size scones):
- 2 cups regular flour
- A bag of baking powder
- 1 tbsp brown sugar
- A pinch of salt
- ¼ cup soy butter [I use Sojola – it is margarine but sounds better as soy butter…]
- ½ cup raisins/currants
- 1 cup soy milk (or any other non-dairy milk, never tried others but I am sure it will be just as good, if your non dairy milk is already sweet omit a bit of the sugar)
- Mix all ingredients with a fork- not too much but at least until the margarine disappears
- The mixture will be heavy looking and sticky – that’s fine!
- On a baking paper, put a spoonful of the mixture and create 9 scones with some gaps between them – I never tried shaping them, I like the weird shapes I get
- Bake on 200c/400f for 10-13 or until they are golden on top and bottom
- Serve with soy butter, jam, and fruits