Vegan Fruit Scones
One of my favourite memories from my childhood was making scones with my Mum (and Dad, they both like to bake!). Recently I realised that since turning vegan, I hadn't had a scone! It also happened that I would be going to my friends house for a potluck, with each of us bringing a different dish along, and as the designated baker of the group, I was assigned to bring baked goods.
For Christmas this year, my Gran gave me a set of new pastry cutters in a lovely tin, so I needed to break them in! I chose to make these fruit scones, using sultanas which were mixed in as I kneaded the dough. I also used soya milk glaze to achieve a slightly golden top for the scones.
As I'm writing this I'm realising that I say scone in the way people from the North of England (where I live) say it, that is "scone rhymes with gone", instead of "scone rhymes with bone". For my own curiosity, how do you all say it? Leave a comment below letting me know!
Total time: 40 Minutes
Ingredients
- 475g Self-Raising Flour
- 75g Caster Sugar
- Pinch of Salt
- 75g Vegan Butter
- 250ml Dairy Free Milk
- 150g Sultanas (or 150g of frozen fruit, e.g. blueberries, raspberries..)
- Preheat your oven to 180 degrees celsius, and line a baking tray with baking paper (I received these silicone baking mats for Christmas and I've got to say I love using them!).
- Sift together the flour, sugar and salt in a large mixing bowl. Break the butter into little pieces and rub these into the flour mixture using your fingers until the mixture resembles bread crumbs.
- Stir in the dairy free milk gradually, then knead the dough slightly in the bowl to bring it together.
- On a clean floured surface, knead the dough gently, mixing in the sultanas as you go. Do this until the dough is smooth and the sultanas fully mixed in.
- Roll out the dough until it is about 3/4 of an inch thick. Using a small cookie cutter, cut the dough into rounds and transfer to the baking tray. Re-knead the leftover dough and continue to cut out the scone shapes until all the dough has been used.
- Brush the tops of each of the scones with a little dairy free milk, then bake for 12-15 minutes.
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