Vegan scones; this recipe proves they can be just as light and delicious as their dairy and egg filled counterparts!
Oh, scones. I’ve waxed lyrical on here before about my love of scones, and since having to cut out eggs, they’ve been something I’ve really missed. I honestly was not convinced that this would be possible, but after a bit of trial and error I’m so happy to say that scones are back in my life!
I’ve been egg free now for almost 4 months, after first cutting them out to see whether my eczema improved. Sadly.. (or luckily, I suppose, depending on which way you look at it!) my eczema is doing so much better without eggs, so I think they’ll be gone for good. Although this has presented more than the odd food challenge, it’s wonderful to have something to aim for again – winning the battle of egg free baking and making sure these recipes are just as delicious.
Having scones back in my life has been a huge plus recently, and it has been encouraging me to go after some of the other bakes I don’t think are possible without eggs, like brownies. Whilst the brownie recipe might still be work in progress, this scone recipe is complete. Light, fluffy and flavoursome, just begging for some dairy free butter and jam, these are perfect and a great bake to have up your sleeve for the dairy and egg free person in your life! The best thing? You’ll have the ‘normal’ eaters loving them too!
Makes 5-8 scones, takes 20 minutes plus baking and cooling time.
- 225g self raising flour
- 1 tsp baking powder
- 30g caster sugar
- 75g dairy free butter
- 108ml soya milk (or other non-dairy milk), plus extra for topping.
- 75g sultanas
- Preheat the oven to 220 degrees, and line a large baking tray with greaseproof paper.
- Weigh out the flour, baking powder, sugar and dairy free butter into a large bowl, and lightly rub together between your fingers until it resembles breadcrumbs.
- Fold through the sultanas, and make a well in the centre of crumbs.
- Pour most of the milk in the well and start to bring the dough together using your hands or a blunt knife. Add more milk if the dough is not picking up all the flour. The dough should be soft but not sticky, and try not to overwork it. The dough does not need kneading.
- Tip the dough out onto a lightly dusted work surface, and pat down to about 5cm deep. Using a round cutter, cut out as many scones as possible, bringing the dough back together and patting it out again to keep cutting. You will end up with either 5 large scones, or 7-8 medium.
- Place the cut out scones on the lined baking tray, and lightly brush some of the remaining milk on the top.
- Bake the scones in the preheated oven; 17- 20 minutes for larges scones, 14 – 16 minutes for medium. They should be a deep, golden brown when ready.
- Cool on a wire rack, and eat either warm or cold. Best eaten fresh on the day they are made, although they can be frozen, defrosted, and then warmed up in the oven.