It’s nothing new, I have always had a sweet tooth. One of my favorite treats is definitely a nice buttery scones with a steamy cup of hot chocolate. For a long time, it seems quite intimidating to try baking
scones the regular way let alone trying to make it vegan.
As you might know ( depends on where you live), it can be really hard to find vegan food anywhere outside of the frozen section at the grocery store
or your kitchen let alone a good vegan bakery.
To make matter worse, vegan baked goods tend to cost a pretty penny!
This speciality bakery charges 6 dollars for a donut, trust me, it was the worst sweet mess I have ever eaten!
Making vegan scones is quite easy, really.
I tried to make the scones with almond flour, it wasn’t that much of a success but it turned out really great with Bob’s Redmill Paleo flour mix.
They key is to let the butter and flour incorporate until crumbly before adding the rest of the ingredients.
What should you expect?
You will definitely love these scones because they are:
- easy to make
- the best you will ever have!
Time needed: 35 minutes.
Easy vegan scones
You will need:
3 cup self raising flour plus more for dusting
1 tsp baking powder
1/2 cup caster sugar
1/2 cup of vegan butter, soften ( coconut oil doesn’t work that great)
1 cup soy milk
2 tbsp freshly squeeze lemon juice
For the icing
1 cup powdered sugar
1/3 cup vegan butter
1 tbsp soy milk
1 tsp vanilla extract
- Heat the oven to 420 degrees
In a large mixing bowl, add the butter and flour mix until the flour is crumbly using a hand mixer or a stand mixer.
Add the salt, the baking soda, the caster sugar, lemon juice and soy milk.
Mix well until smooth.
Add the berries
Dust the reminding flour on a clean surface, transfer the dough, knee it gently.
Flatten the dough about 1 1/2 inch thick.
Cut the dough with a knife in wedges or just freestyle it into roughly round shapes.
Bake on a lined baking sheet for 25 minutes or until the bottom in golden and the edges are a
- For the icing
Add the powdered sugar, the butter, the vanilla, and the soy milk in a bowl.
Mix until smooth. Let chill in the fridge until ready to use.
Remove the vegan scones from the oven, let them cool completely before icing.
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