Scones an Irish classic, usually laden with rich butter and tangy buttermilk, could simply be one of the easiest baking recipes anybody could conquer! Some years ago, I had the pleasure of working with a near retired pastry chef, her knowledge of Irish baking was infectious and her time spent in France was evident!
Without revealing her tip top scone recipe, she merely suggested that cream was the answer to the best scones, not butter nor buttermilk. And in someways it makes sense… Butter is simply churned cream and buttermilk is the liquid left after churning the cream to a butter – quick quality is how I would have described her scones!
But if you’ve followed my food journey, you’ll know my recipes generally have little twists on the classics. It bores me create the same thing again and again, and with a seriously health conscious partner, I’m always pushed to try something new!
So I give you my crumbly vegan scones…
The Scone Dough, makes 8
300g Self raising flour
100g Coarse wholemeal flour
1tsp Baking powder
Good pinch of sea salt
100g Soy butter, chilled & 1tsp extra for glazing
40g Caster sugar
180ml Rice milk chilled
8 Pieces of mixed berries, fresh / frozen
1tsp Brown muscovado sugar
250ml Carton of coconut cream, room temperature
1tbsp Agave / maple syrup / honey (if not vegan)
1tsp Ground cinnamon
1/2tsp Vanilla bean paste / extract
200g Frozen / fresh mixed berries
3tbsp Agave / maple syrup / honey (if not vegan)
Preheat the oven to 220C. Toss the fruit and sweetener into a saucepan, leave on a medium to low heat until the fruit mushes down and becomes a deep rich color. Make sure to give it a stir here and there to ensure it doesn’t stick or burn to the bottom of the pan.
Meanwhile pour the coconut cream into a bowl. Loosen with a spoon and gently pour in the vanilla bean paste, sweetener and ground cinnamon, mix and leave in the fridge until needed. It’s best when made the day before, infused by the vanilla and cinnamon!
Using a big bowl, sieve in the self raising flour and baking powder from a height to incorporate lots of air. Pour in the coarse wholemeal flour and add a good pinch of salt. Using a whisk, spoon, fork or your hands, shuffle everything together. Throw in the chilled soy butter and using your finger tips, rub the butter into the flour until you get a bread crumb consistency.
Sieve in the caster sugar and shuffle through the flour. Make a well in the center of the bowl. Pour in the cold rice milk. Use a spoon to bring the dough together. Run the soft dough around the edges of the bowl to ensure every bit of crumbly flour gets mixed in.
Flour a work surface and tumble the dough on top. Lightly knead together to avoid overworking the beautiful soft dough. Pat it out to an inch in thickness, it’s so soft you don’t need a rolling pin. Dust the surface of the dough with a little flour. Lightly flour a baking tray. Dip your cutter into flour so the dough doesn’t stick to the sides and give you trouble! Cut out 4 – 5 scones and then lightly knead the off cuts back to an inch in thickness to get your remaining 3 – 4 scones.
Place on the floured tray. Rub a little butter on top, plonk a berry in the middle and push down. Scatter with brown sugar and bake for about 12 – 14 minutes or until golden brown and hollow when tapped underneath.
Allow to cool on a wire rack for 10 – 15 minutes and then slather with coconut cream and rich summery jam!