When it comes to creating perfectly soft and flaky scones, less is more. Less mixing, less touching and less equipment. All you need is a large bowl and the confidence to let the dough be. Follow our recipe for perfect vegan scones.
500g self raising flour
2 tbsp sugar
½ tsp salt
1 tsp baking powder
150g plant based butter, cold
200ml plant based milk + 1 tbsp, cold
Vegan clotted cream:
150g plant based butter
1 tsp vanilla extract
3 tbsp icing sugar
1 tbsp plant based milk
In a large mixing bowl, combine flour, sugar, salt and baking powder and stir to combine. Cube the cold butter and add it to the mixing bowl. Use your hands to break up the butter and press it into the flour, until the mixture resembles breadcrumbs.
Add 200ml cold milk and, working quickly, use your hands to mix the dough for 1-2 minutes, until it’s just coming together. Transfer it to a lightly floured surface, and use your hands to form it into a thick disc. Wrap it up and let it chill in the fridge for 30 minutes.
Preheat the oven to 200˚C.
Unwrap the chilled dough and place it back on a lightly floured surface. Roll the dough out until it’s around 2.5cm thick. Use a 6cm round cutter to cut out circles from the dough. Place them upside down on a parchment lined baking tray.
Lightly brush the scones with milk. Place in the oven and bake for 15-18 minutes, until risen and golden.
While they bake, prepare the cream. Combine butter and vanilla extract in a large bowl. Using an electric mixer, whip the butter for 2 minutes until fluffy. Add the icing sugar and milk and mix for 2 more minutes. Transfer to a serving dish or jar.