British scones are different than American scones. They’re not flaky and are more like a soft, slightly sweet biscuit. Eat them warm with jam! British omni-monkey approved.
Vegan Scones by Charlotte O’Leary
8oz self-raising flour*
1 tsp baking powder
1½oz soya margarine, plus extra for greasing
2 tbsp caster sugar
150ml/4¼fl oz soya milk, plus extra for glazing
1. Preheat the oven to 220C/425F/Gas 7.
2. Sift the flour and baking powder into a large bowl, and rub in the soya margarine until the mixture resembles breadcrumbs.
3. Add the sugar and mix together thoroughly.
4. Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a metal spoon. Bring the mixture together until it forms a dough.
5. Generously flour a large board and knead the dough for five minutes. Roll it out to a thickness of about 2.5cm/1in and, using a fluted 9cm/3in cutter, cut rounds from the dough.
6. Place the rounds on a greased and floured non-stick baking tray, and glaze the top using the extra soya milk.
7. Cook in the top of the oven for about 15 minutes, until a deep golden brown colour.
8. Leave to cool.
9. Serve with strawberry jam.
This recipe is from the BBC vegetarian recipe site.
*Make your own self-rising flour, Mix:
1 C flour
1 1/2 tsp baking powder
1/2 tsp salt
250g of Digestive Biscuits or Plain Hobnobs
50g of Raisins
50g of Macadamia Nuts
400g of chopped up Dark Chocolate or Chocolate Chips
100g of Vegan Margarine
4 tablespoons of Golden Syrup or Agave Nectar