Tag Archive | vegan tattie scone

♥ Vegan scones

I don’t understand why so many vegan cake recipes especially need to be so complicated? It’s so easy to replace marg and milk for vegan spread and soya milk. And since scones don’t require eggs, they are super-easy to veganise!

Vegan Currant Scones


  • 45g vegan spread
  • 225g self-raising flour
  • 35g sugar
  • 1 x pinch of salt
  • 100g currants / sultanas / raisins or I used frozen blueberries
  • 110ml soya milk (or almond / hazelnut / oat / rice / whatever!)


  1. In a large bowl, rub the spread into the flour to make light breadcrumbs. Try to rub from a height to try and introduce a little air. Stir in the sugar and salt using a knife and then add the currents. 
  2. Slowly add the milk whilst stirring. Once all the milk has been absorbed, use your hands to knead the mixture into a dough. Remember that not all flour has the same absorbency, so you may need a little less or little more liquid in order to produce a slightly sticky but not-at-all-dry dough.
  3. Most recipes will recommend that you roll out the dough on a floured surface. However if you get the consistency of the dough just right, it shouldn’t stick to your work top. And not using extra flour reduces the risk of the dough becoming too dry. (But if you’re worried, it should be fine to sprinkle a bit of flour around.)
  4. Using your hands, gently squash out the dough until it is about ¼ of an inch thick. Then using a sharp cutter, stamp out 8 scones and gently plop onto a well-greased baking tray.  I can’t remember if it was good old Delia Smith or Gary Rhodes who warned me not to twist the cutter as you stamp out the scones, but they were right – don’t do this or else the scones won’t rise properly.
  5. Bake the scones at 220oC for 10 mins. 
  6. Cool on a wire rack before cutting open.
  7. Best served with vegan butter or generous helping of dairy-free cream and jam. Lovely!

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♥ Tattie scones – vegan style!

It was mine and the hubby’s 1 year wedding anniversary the other weekend and we went to Dundee to celebrate.

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The hotel did a fabulous job of catering for me, however I couldn’t help but feeling a little sad that I couldn’t have the tatty scones with my breakfast as they’re normally made with butter.

Sooooo, I whipped up a batch of vegan friendly ones once I got back home. And it would be rude of me not to share the tastiness!

(For those of you who are unfamiliar with the tattie scone, they are a Scottish delicacy and very delicious)

Tattie scone recipe (makes 8 triangles):


  • 300 g x  potatoes (the more floury the variety the better)
  • 25 g x  vegan friendly marg plus extra for frying (I used vitalite)
  • 75 g x  white flour
  • Salt and pepper to taste


  1. Boil the potatoes in the skins until soft all the way through.
  2. Drain and leave until cool enough to handle. Peel the skins.
  3. Mash in a bowl with the marg. Add salt and pepper to taste.
  4. When smooth stir in the flour until a dough is formed (you might need to use your hands towards the end).
  5. Roll the dough out until about half a centimeter thick. If you’re cooking to impress you can neaten things up by placing a plate on top of the dough and cutting around the perimeter.
  6. Add some marg to a frying pan and when melted and bubbling carefully add the raw tattie scone.
  7. Fry both sides until golden brown.

  • Cut into triangles and serve with lots more marg, as a side, as part of a fried brekkie or even with jam if you fancy it.

Easy peasey and ridiculously delish!


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