British scones are different than American scones. They’re not flaky and are more like a soft, slightly sweet biscuit. Eat them warm with jam! British omni-monkey approved.
Vegan Scones by Charlotte O’Leary
8oz self-raising flour*
1 tsp baking powder
1½oz soya margarine, plus extra for greasing
2 tbsp caster sugar
150ml/4¼fl oz soya milk, plus extra for glazing
1. Preheat the oven to 220C/425F/Gas 7.
2. Sift the flour and baking powder into a large bowl, and rub in the soya margarine until the mixture resembles breadcrumbs.
3. Add the sugar and mix together thoroughly.
4. Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a metal spoon. Bring the mixture together until it forms a dough.
5. Generously flour a large board and knead the dough for five minutes. Roll it out to a thickness of about 2.5cm/1in and, using a fluted 9cm/3in cutter, cut rounds from the dough.
6. Place the rounds on a greased and floured non-stick baking tray, and glaze the top using the extra soya milk.
7. Cook in the top of the oven for about 15 minutes, until a deep golden brown colour.
8. Leave to cool.
9. Serve with strawberry jam.
This recipe is from the BBC vegetarian recipe site.
*Make your own self-rising flour, Mix:
1 C flour
1 1/2 tsp baking powder
1/2 tsp salt
3 thoughts on “British Scones”
Extra props for rocking vegan scones. Scones are perhaps the main british vegetarian food that’s actually well respected. Except vegetarian Haggis. Kidding! These look yumsters.
Hi there, i have a couple of questions – how many does this make? And I’m curious about your self-raising flour – is there no bicarbonate of soda in there? You have baking powder twice though? Hoping to make these this weekend! Thanks!
It’s fine and normal to use that extra raising agent 🙂
I believe it makes 6. Enjoy!