These delicious scones are dairy-free, contain wholemeal flour and are filled with strawberry fruit spread, so they’re far more nutritious and healthier than classic scones. Their fat content is also very low and they are cholesterol free, so you can indulge in them to your heart’s content 😉
We love to serve these scones for a special weekend breakfast or “elevenses”, and are most delicious served warm, straight from the oven. They are also perfect for serving as a Vegan Cream Tea. Check out my recipe for a yummy coconut-based alternative to traditional clotted cream.
Makes: about 9 large scones (freezable)
Hands on time: 20 minutes Ready in: 35 minutes
300ml / 1¼ cups soya milk
10ml / 2 tsp apple cider vinegar
270g / 2 cups plain (all purpose) flour
270g / 2 cups fine wholemeal (wholewheat pastry) flour or chapatti flour
20g / 4 tsp baking powder
¼ tsp salt
90g / 6 TBSP dairy-free spread/vegan butter
36g / 3 TBSP unrefined cane sugar
80g / ½ cup raisins (optional)
soya milk, for glaze
Sugar-free strawberry spread (e.g. St Dalfour)
1 Preheat the oven to 220C (200C fan) / 425F. Line a large baking tray with non-stick baking paper.
2 Whisk together the milk and vinegar in a jug and set to one side.
3 Place the flours, baking powder and salt in a large bowl and stir through to combine. Using your finger tips, rub in the dairy-free spread/vegan butter until fully incorporated. Mix in the sugar and raisins (if using).
4 Make a well in the centre and pour in three quarters of the milk and vinegar mixture. Stir to combine. Add the remaining liquid a little at a time, while using your hands to bring the mixture together into a soft, slightly sticky dough. Depending on the type of flour you use, you may not need all the milk. Do not overwork the mixture, as this will result in heavy scones.
5 Turn out the dough onto a lightly floured surface. Sprinkle a little flour on top and gently roll out to a thickness of 2.5cm / 1 inch. Cut out the dough using a 7.5cm / 3 inch metal pastry cutter. Press down swiftly on the cutter, lift straight up and gently push out the dough circle onto the prepared tray. Do not twist the cutter as you press down otherwise you will end up with funny shaped scones! Repeat until all the dough is used up, gathering and re-rolling the dough scraps as needed.
6 Brush the tops of the scones with soya milk, for a golden glaze.
7 Bake the scones in the preheated oven for 15 minutes, until the tops and bottoms are lightly browned. Leave to cool slightly before serving. They are best served fresh, but will last a couple of days in an airtight container. They also freeze well.