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
1 x pinch of salt
100g currants / sultanas / raisins or I used frozen blueberries
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!
Mmm, I love these syrupy, coconutty, biscuitty discs of delightfulness <3
The hubby does too – I’ve had to make these 3 times this week!
My original inspiration for this recipe was off the BBC Good Food recipe. But they were pretty easy to veganise.
And if you can live without harming others, why wouldn’t you?
85g porridge oats
85g desiccated coconut
100g plain flour
110g vegan marge (plus a little extra for greasing your baking trays)
1 tbsp. golden syrup
1 tsp bicarbonate of soda
1 tsp apple cider vinegar
Pre-heat the oven to 180oC.
In a large bowl, mix the oats, coconut, flour, sugar and bicarbonate of soda.
In a small pan, melt the marge before stirring in the syrup until completely mixed. Stir in the apple cider vinegar.
Create a well in the dry ingredients and slowly pour in the marge mixture whilst stirring. Keep on stirring until all of the marge has been absorbed.
The mixture will seem a little dry but that’s ok. You should be able to roll heaped-teaspoon amounts into balls.
Place each ball onto a greased baking tray and squish down into a thick disc shape (around ¼ inch high). The key is to squash as flat as you can without causing the edges to over crack – you want to maintain a round shape.
Remember to leave room in between each biscuit to allow for spreading.
Put into the oven for 12 minutes.
Halfway through cooking, squish each biscuit with the back of a spatula to flatten them down.
Keep an eye on the biscuits in case they cook faster than the 12 minutes. You can tell when they are done because they will be a beautiful golden brown and won’t squash any flatter when you press them with the spatula.