Vanilla scones

These scones couldn’t be simpler to make. They’re perfectly soft and crumbly on the inside and satisfyingly crusty on top. Ideal served with jam, vegan clotted cream, and tea on a summery afternoon.

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Vanilla scones

Convenience: 10 mins to prepare, 12 mins to cook ~ easy to scale up
Makes: 15 scones

Ingredients

  • 475 g (3 3/4 cups) self-raising flour
  • 75 g (1/3 cup) caster sugar
  • 1/8 tsp salt
  • 75 g (1/3 cup) non-dairy margarine (ideally palm oil free)
  • 240 ml (1 cup) non-dairy milk
  • 1 tbsp vanilla

Directions

  1. Preheat the oven to 200 C or 390 F
  2. In a large mixing bowl, stir together the flour, sugar, and salt.
  3. Using an electric beater, mix in the margarine until it is fully incorporated.
  4. Add the milk and vanilla, and beat until a soft dough is formed.
  5. Tip the dough out onto a floured surface, and kneed for a minute or two.
  6. Using a rolling pin, roll the dough until it is about 2 cm thick.
  7. Cut out circles using a small scone cutter or upside down glass, and place them onto a non-stick or lined baking tray.
  8. When you can’t cut out any more circles, ball the dough up, and roll it out again to cut out a few more.
  9. Bake for about 12 minutes, until lightly golden on top.
  10. Serve warm or room temperature with your favourite jam, vegan clotted cream*, and tea.

*I make a quick sweet clotted cream by combining equal quantities of non-dairy margarine and vegetable shortening, then adding powdered sugar to taste.


How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32None of the ingredients are particularly harmful to the environment, so long as you can find a margarine made without palm oil.
  3. Screen Shot 2016-04-09 at 18.53.32All of the ingredients can be fairly cheap.
  4. Not healthy, because it’s mostly refined carbohydrate.
  5. Screen Shot 2016-04-09 at 18.53.32So delicious. You won’t be able to eat just one!

Total EA Tasty Spoons: 4


 

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Effective Altruism Garden Party

Thank you to everyone who came to the Garden Party in Cambridge today! I hope you all had a lovely time, had fun discussing and donating to effective charities, and enjoyed the food.

Here are some of the recipes for the food we served today:

The recipes for the scones, baba ganoush, muhumarrah, and green pea dip will be posted soon. Like the Facebook page or follow EA Tasty on Instagram to stay updated!


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Chocolate truffles

These truffles are amazing. I was given some Booja Booja vegan truffles as a gift at Easter, and had been craving them ever since. But they’re very expensive, and I couldn’t justify spending so much money on a luxury. So, I tried to make them myself. The recipe I developed is insanely simple, but so rich, creamy, and chocolatey. They are exactly what I was hoping for, and others agree that these truffles are near perfection!


Chocolate truffles

Convenience: 10 mins to prepare, 2 hrs to set ~ easy to scale up
Makes: 12 truffles

Ingredients

  • 100 g (3 1/2 oz) dark chocolate, about 74% cocoa, finely chopped (most is dairy-free, but be sure to check)
  • 3 tbsp coconut milk (from a can)
  • 1/2 tsp vanilla extract
  • 15 g (2 tbsp) cocoa powder

Directions

  1. Put the coconut milk and vanilla into a small saucepan, and heat until very warm but not boiling.
  2. Remove from the heat, and stir in the chopped chocolate until smooth and glossy.
  3. If lumps of unmelted chocolate remain, put the pan back onto low heat and stir for a couple of seconds, then remove from heat and continue stirring until it’s all melted.
  4. Pour the mixture into a small container lined with baking paper or plastic wrap. I use a container that is about 9 cm (3 1/2 inches) square, so that the truffles come out nice and thick.
  5. To let the mixture set, place container in the fridge for 2 hours or in the freezer for 30 minutes.
  6. Remove from the fridge or freezer once firm, and using a knife, cut the mixture into twelve squares. Alternatively, roll scoops of the mixture into balls.
  7. Put the cocoa powder into a small bowl, then roll the truffle squares or balls in the cocoa, until they are covered on all sides.
  8. Serve the truffles straight away, or put them back into the fridge and take them out 10 mins before serving, so that they can soften slightly.

How many EA Tasty Spoons does it get?

  1. Screen Shot 2016-04-09 at 18.53.32 No animal products.
  2. Screen Shot 2016-04-09 at 18.53.32As far as I know, none of the ingredients are particularly harmful to the environment. Let me know if I’m wrong about that.
  3. Screen Shot 2016-04-09 at 18.53.32They’re very cheap compared to buying truffles. 100 g of 74% chocolate is £1 in the UK. A 400 ml can of coconut milk is also about £1, but it only uses a 45 ml, and the rest can be saved for another recipe. So, when taking into account the cocoa powder and vanilla as well, it’s about £1.25 for 150 g of truffles. I think that’s not too bad, especially compared to Booja Booja, which would be £10 for 150 g. But, they are still an unnecessary luxury (like all sweet treats), so I’ll try not to have them too often!
  4. Screen Shot 2016-04-09 at 18.53.32It seems that the evidence for the cardiovascular benefits of dark chocolate is still fairly inconclusive. However, a Cochrane review did reveal that cocoa containing products produced a small but statistically significant reduction in blood pressure in the short-term. More long-term trials are needed to look at the effect of cocoa on clinical outcomes. In the meantime, these truffles contain less sugar than most sweet treats, so are definitely healthier in that way. Overall, I think this recipe just about deserves an EA Tasty Spoon for healthiness.
  5. Screen Shot 2016-04-09 at 18.53.32These truffles are just so delicious. Friends and family keep asking for more!

Total EA Tasty Spoons: 5