Bake these tasty mini vegan scones for afternoon tea. An egg-free and dairy-free recipe, perfect to enjoy with a cup of tea. The comforting taste of a classic scone with a vegan twist and indulgent clotted cream topping.
Equipment
- Baking Paper
- Baking Tray
- Mixing Bowl x 2
- Wooden Spoon
- Cup
- Flat Surface
- Mini Circle Shape Cutter
- Glazing Brush
- Fridge
- Oven
- Toothpick
- Sharp Knife
Ingredients
For the scones
- 120g Self Raising Flour
- 3 Tsp Cream of Tartar
- 1 Tsp Baking Powder
- 35g Vegan Butter
- 1 Tsp Vanilla Extract
- 240ml Coconut Milk
For the cream
- 50g Vegan Butter
- 50g Dairy-Free Cream Cheese
- 1 Tsp Lemon Juice
Optional toppings
- Fruit Jam
- Fresh Strawberries
Method
- Firstly, line up some baking paper on a tray.
- Next, place the dry scone ingredients; flours, coconut sugar, cream of tartar and baking powder into a mixing bowl. Mix these a little together.
- Then, add the vegan butter to the mixing bowl and squash it a little with a wooden spoon.
- Chaff the butter into the mixture with your hands, this is not kneading - this mixture needs to be handled as little as possible, so that it's crumbly not smooth.
- Next, add the vanilla extract and coconut milk, a cup at a time. The mixture must be wet and sticky at this point.
- Gather the mixture into a big dough and make space on a flat surface or table top and springle some extra flour dust down.
- Use your hands to press the dough down gently from the centre outwards so that the dough spreads out to an inch thick.
- Either use a mini circle shape cutter or your eye to create golf ball size pieces of the dough for your mini scones.
- Place the mini dough scones on the baking tray and lightly pat down the top.
- Then, use a brush to lightly glaze the scones with coconut milk.
- Refrigerate for 30 minutes to let them rest.
- Pre-heat the oven to 200 degrees c for at least 10 minutes.
- Place the chilled scones into the oven for 8 - 15 minutes (keep watch, as this is dependant on your oven type) until golden brown.
- To check if the scones are cooked - poke a toothpick down the middle, if the toothpick comes out sticky give the scones a few more minutes in the oven until the toothpick comes out clean.
- To make the clotted cream add all the ingredients into a mixing bowl and combine together well with a spoon for a few minutes.
- Slice scones in half with a sharp knife to avoid crumble and top with a layer of jam, a layer of cream and a fresh strawberry.
- Eat and enjoy with a cup of tea!
Print
Notes
The Soya Flour can be replaced with Flaxseed Flour for a different taste.
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