As I mentioned in last week’s post, I’m a big fan of afternoon tea, the scones in particular. Alas, white flour, sugar and dairy aren’t always my friend. The Egerton House Hotel makes delicious vegan scones so I got their recipe and put my own spin on it. They turned out pretty great if I do say so myself, and they’re husband-approved as well!
Scones are traditionally served with clotted cream and fruit preserves. In lieu of the clotted cream, feel free to use a vegan butter, coconut oil, whipped coconut cream or even coconut yogurt, as pictured here.
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Vegan Whole Grain Scone Recipe
- 1 cup wholemeal self-raising flour (whole wheat pastry or all-purpose flour would do the trick, as well as a 1:1 gluten-free flour)
- 1 pinch of sea salt
- 1 small container unsweetened coconut yogurt (125 gram)
- 1/4 cup coconut sugar
- 1/4 cup unsweetened soy milk
- Preheat oven to 180°C/350°F, and line a baking sheet with parchment paper.
- Mix flour, salt and yogurt in a bowl until well combined – it will look crumbly. Stir in sugar.
- Slowly add soy milk until just wet enough to form a dough, reserving some soy milk to brush over the tops of the scones.
- With clean hands, pick up portions of the dough and form balls. Place each ball onto the baking sheet. Brush the tops with soy milk.
- Bake in the oven until golden brown, approximately 15-20 minutes.