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!)
- 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.
- 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.
- 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.)
- 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.
- Bake the scones at 220oC for 10 mins.
- Cool on a wire rack before cutting open.
- Best served with vegan butter or generous helping of dairy-free cream and jam. Lovely!