Vegan English Cream Scones
These are some of the easiest and tastiest scones that I have ever made! And that is saying a lot. They have a slightly sweet yet savoury flavour, and a dense but light texture! The secret? Omitting the butter and replacing it with lots of fatty coconut milk! Here's the recipe:
INGREDIENTS
280 g- 2 cups unbleached all-purpose flour
48 g- 4 Tbsp cane sugar
7 g- 2 tsp baking powder
1/4 tsp fine sea salt
Optional add-ins:
A handful of pistachios, chopped
A handful of freeze dried raspberry granules
225 g- 1 cup full fat coconut milk, thick cream part only
METHOD
- Preheat your oven to 375°F and line a baking sheet with parchment paper or a Silpat.
- In a medium bowl, whisk up the dry ingredients and optional add-ins so that all ingredients are equally combined and aerated. I prefer this to dirtying a sifter.
- Using a spatula or your hands, slowly mix in the coconut cream to form a cohesive dough. Most of the flour should be incorporated, but a tiny bit of loose flour is fine. The dough should be very easy to handle and only minimally tacky, not too firm and dry and not too wet.
-If too sticky, add a sprinkling of flour or else your scones won't hold their shape in the oven. Be careful not to overmix or else the scones will come out tough.
- Transfer the dough ball to the prepared baking sheet. Roughly pat dough into a 16 cm disk.
- Chill dough on the baking sheet either in the fridge for 10-15 minutes before baking (optional).
- Using a sharp knige, cut chilled disk into 8 equal triangles. With the knife's edge, only slightly seperate the triangles from one another to allow for proper heat ciculation while baking.
- Brush tops of scones with maple syrup and sprinkle with a thin layer of sugar. This will give the scones a healthy golden color and an amazing crispy top.
- Bake scones for 15-23 minutes or until a toothpick inserted into thickest middle parts of the scones comes out clean.
- Allow scones to cool for 15 minutes before gently seperating them and devouring them with jam and vegan butter!
INGREDIENTS
280 g- 2 cups unbleached all-purpose flour
48 g- 4 Tbsp cane sugar
7 g- 2 tsp baking powder
1/4 tsp fine sea salt
Optional add-ins:
A handful of pistachios, chopped
A handful of freeze dried raspberry granules
225 g- 1 cup full fat coconut milk, thick cream part only
METHOD
- Preheat your oven to 375°F and line a baking sheet with parchment paper or a Silpat.
- In a medium bowl, whisk up the dry ingredients and optional add-ins so that all ingredients are equally combined and aerated. I prefer this to dirtying a sifter.
- Using a spatula or your hands, slowly mix in the coconut cream to form a cohesive dough. Most of the flour should be incorporated, but a tiny bit of loose flour is fine. The dough should be very easy to handle and only minimally tacky, not too firm and dry and not too wet.
-If too sticky, add a sprinkling of flour or else your scones won't hold their shape in the oven. Be careful not to overmix or else the scones will come out tough.
- Transfer the dough ball to the prepared baking sheet. Roughly pat dough into a 16 cm disk.
- Chill dough on the baking sheet either in the fridge for 10-15 minutes before baking (optional).
- Using a sharp knige, cut chilled disk into 8 equal triangles. With the knife's edge, only slightly seperate the triangles from one another to allow for proper heat ciculation while baking.
- Brush tops of scones with maple syrup and sprinkle with a thin layer of sugar. This will give the scones a healthy golden color and an amazing crispy top.
- Bake scones for 15-23 minutes or until a toothpick inserted into thickest middle parts of the scones comes out clean.
- Allow scones to cool for 15 minutes before gently seperating them and devouring them with jam and vegan butter!
It look delicious, although I don't like sweet much but it does look delicious. Thanks for sharing the recipe, will try it at home
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