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.
Convenience: 10 mins to prepare, 12 mins to cook ~ easy to scale up
Makes: 15 scones
- 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
- Preheat the oven to 200 C or 390 F
- In a large mixing bowl, stir together the flour, sugar, and salt.
- Using an electric beater, mix in the margarine until it is fully incorporated.
- Add the milk and vanilla, and beat until a soft dough is formed.
- Tip the dough out onto a floured surface, and kneed for a minute or two.
- Using a rolling pin, roll the dough until it is about 2 cm thick.
- Cut out circles using a small scone cutter or upside down glass, and place them onto a non-stick or lined baking tray.
- When you can’t cut out any more circles, ball the dough up, and roll it out again to cut out a few more.
- Bake for about 12 minutes, until lightly golden on top.
- 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?
- No animal products.
- None of the ingredients are particularly harmful to the environment, so long as you can find a margarine made without palm oil.
- All of the ingredients can be fairly cheap.
- Not healthy, because it’s mostly refined carbohydrate.
- So delicious. You won’t be able to eat just one!
Total EA Tasty Spoons: 4