March 6th, 2011 | 
Author: Generally speaking baking recipes that do not need eggs are pretty easy to veganise. So, whilst this may be a no brainer for some, I though it would be good to put my vegan scone recipe online. They’re so tasty and a great idea for a light lunch, snacks or if you’re feeling a little posh – afternoon tea. This recipe makes about 12. They freeze well so you could double the recipe and pop a bag full in the freezer. Defrost at room temp, then put in the oven for a few minutes to refresh. Like you’ve just baked them.
Topping ideas? Well, I’m pretty boring and tend to use vegan margarine. But jam will work well plus you could whip some vegan cream up…now there’s a thought.
Ingredients
- 12oz self raising flour
- 3oz vegan margarine
- 1 1/2 oz sugar
- 1/4pt soya milk
- 3oz dried fruit (optional)
Instructions
- Rub together the margarine and flour until it resemble fine breadcrumbs.
- Add the sugar and the fruit if using.
- Add soya milk and bring together.
- Either roll out on a lightly floured surface and cut out shapes. You can use a circle cutter or simply cut squares or triangles - whatever takes your fancy. Today I was short of time and I simply took a small handful and rolled into a ball and squashed it down a bit onto an oven tray.
- Brush with soya milk and sprinkle some sugar over the top for a sweet crust.
- Bake at 180 for about 20mins.
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