Every baker has their particular scone recipe that is a hit with their friends and family. A vegan baker should be no different. This is a very good scone recipe and should and can be enjoyed by all. Make these and test it on your family and friends and see whether they can tell the difference. I will be so bold as to say that they may just favour this one.
I adapted Kurma Dasa’s eggless scone recipe to make these. Kurma Dasa is a phenomenal chef and a Krishna devotee, whose books can be found at bookstores and most Hare Krishna Centers.
The butter has been replaced by a vegan margarine and the buttermilk was made by combining the vinegar/lemon juice with soya milk. The rest of the process is the same as for any scone recipe.
When I tested these scones, I first tried it with spelt flour. Spelt flour is a wheat flour and is an ancient grain that is supposed to be good for the digestion. I have read that people who are sensitive to wheat often tolerate spelt flour much better. The spelt scones were darker than the ones made with white flour but the taste was very good.
For those who want a healthier option, make these scones with spelt flour in exactly the same measurements as listed in the ingredients section.
I used the Flora vegan margarine with a 60% fat content. Buttermilk was made by mixing soya milk with vinegar or lemon juice.
Ingredients
- 1 3/4 c cake flour or spelt flour
- 2 TB caster sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 3/4 tsp salt
- 3/4 c soya milk
- 2 tsp white vinegar or lemon juice
- 75 g vegan margarine (Flora, vegan, 60% fat)
Method
Makes 10 -12 scones
- Preheat oven to 220 degrees celsius.
- Make vegan buttermilk – add vinegar/lemon juice to soya milk. Set aside. Mixture will thicken.
- In a large mixing bowl measure out flour, caster sugar, baking powder, bicarbonate of soda and salt.
- Lightly whisk to combine.
- Rub in vegan margarine so that the mixture looks like coarse breadcrumbs.
- Slowly add the buttermilk and mix to a sticky dough. Don’t pour in all the buttermilk at once as you will probably not need all. Save a small portion to brush the tops of the scones.
- Mix the dough with only a few turns of the hand and stop as soon as dough comes together.
- Turn over dough onto a floured surface and pat into a disc about 2 cm thick.
- Cut out rounds with a scone cutter about 7 cm in diameter.
- Gather leftover dough and pat down lightly before cutting out rounds until all the dough has been used up.
- Place scones on a parchment lined tray.
- Brush tops lightly with remaining buttermilk.
- Bake for 10-12 minutes.
