Vegan Scones

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We are on a bit of a vegan flex at the moment at CAYC. There is something really fun about exploring new ways to create delicious plant based alternatives to baked favourites.

A definite fave being the humble scone. The joy it that this recipe is SO simple, with very straightforward swaps that create delicious scones, perfect for post yoga TLC and chinwags with tea.

Here is the recipe!

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Pre-heat your oven to 220C - v SCORCHIO, be careful! Line a baking tray.

Ingredients:

375g self raising flour and a little more for dusting surface / sticky dough / rolling pin

Pinch of salt

1 tsp baking powder

112g plant based butter (I used Vitalite)

56g caster sugar

180ml oat milk (and a teeny bit extra to brush the tops)

1 tsp vanilla extract

Juice of half a lemon

Filling:

Strawberry jam

Oatly Creme Fraiche (whipped coconut cream would also be lovely!)

Method:

Pop all dry ingredients in a big bowl (flour, salt & baking powder).

Scoop in your butter and get your hands involved to create a crumbly texture.

Pour in your sugar.

Add in your milk, vanilla extract and lemon juice - combine the mixture…

Dust a surface or big chopping board with flour, you want to move the mixture onto the surface and fold into a big ball - if it is sticky then add more flour as you go.

Roll out your dough and cut out your scones, we used a mini cutter but size is totally up to you. Once they are on the baking tray, lightly brush each scone with oat milk to create that lovely golden sheen.

Bake for about 15 minute till they look beautiful and golden on top. Serve with a big scoop of jam and plant based cream! Or cream then jam? You decide…

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Immy May