The lovely Becky made us these scones. She said: “These were really nice! I’ve never made scones without egg and butter before but these were just as light, sweet and bready as the non-vegan ones!” We then proceeded to argue about whether it is pronounced “scons” or scones”.
Ingredients: 225 grams self-raising flour, 2 teaspoons baking powder, 50 grams vegan spread, 2 tablespoons caster sugar, About 150 millilitres of soya milk, raisins etc (optional)
Start by preheating your oven to 220ºc / gas mark 7. Then sift the flour and baking powder into a mixing bowl and rub in the spread until the mixture gets nice and crumbly. Then mix in the sugar.
Next make a little hole in the middle of the mix for the soy milk to go in. Add half the milk first and use a spoon to scrape the floury bits from the outsides into the middle and stir them in, making a paste which gradually turns into a dough. Slowly add the rest of the milk as the mix gets thick and stodgy. Once all the milk and floury sugary mix has been used up use your hands to make a nice, slightly wet, dough.
Sprinkle flour all over a worksurface and kneed the dough for like 5 minutes. Kneading is easy, just fold the dough in half and squish it down hard, then fold it another way and do it again.
Use a rolling pin or a floured wine bottle to roll the dough out into an about 2 centimetre high circle(ish shape).
Then use a mug or a cookie cutter to cut out as many little circles as you can. If you’re using a cup don’t move it around or twist it too much. Just push down really hard then lift up and wait for it to pop out. Make sure to reuse the dough thats left over to make a few more!
Gently rub a little bit of soy milk onto the tops (or use a brush if you’ve got one).
Flour a big baking tray and put all your little circles onto it. Put them in the oven for about 13 to 15 minutes then let them cool while you make a pot of tea. Smother them with some tasty spread, dollop on some raspberry jam and share them with your friends