I decided to make some fruity vegan scones today because Matt’s got his German speaking exam and I wanted to cheer him up/have an excuse to bake. He told me that scones are his favourite kind of sweet snack, which I was pleased to hear because they’re perfect in the sun with a big dollop of raspberry jam :)
The scones were absolutely lovely and light, and a really nice way of waving goodbye to the lovely weather we’ve been having for the past few days (clouds are forecast for tomorrow) – my flatmates even had a little picnic outside whilst we were attempting to revise which was really nice, although I kept manically re-applying sun cream the entire time because I got burnt when we went to Morecambe beach on Saturday; my legs look like big sticks of rhubarb, which you can all tease me for!
I made the scones with Whitworth’s Fruit Mix, which is an array of different dried fruits and peel, but they’d be equally as delicious with raisins, sultanas or dried apricots – I once found a recipe for lemonade scones with lavender cream which sounded absolutely divine, but I’m a bit too poor for such lavishness at the moment.
This recipe is 100% vegan, and no egg-replacers or weird stuff used, just really quick and easy scones adapted from the non-vegan BBC Good Food recipe.
350g of self-raising flour
A pinch of salt
One teaspoon of baking powder
85g of vegan margarine
3 tablespoons of caster sugar
One teaspoon of vanilla extract
A good squeeze of lemon juice
175ml of soya milk
85g of dried fruit
- Pre-heat the oven to 220 degrees Celsius (my oven only goes up to 200, so I left them in for slightly longer; if you’re making them at 220, only keep them in for 10 minutes)
- Tip flour, baking powder and salt into a bowl, then rub in the margarine until it forms a crumb consistency. Stir in the sugar and fruit
- Heat up the soya milk slightly, then add the milk, vanilla and lemon into a ‘well’ in the middle of the dry ingredients and stir in with a metal knife.
- Tip the mixture onto a floured surface and work the dough a little until it forms a smooth ball
- Cut into 8 quite thick rounds, brush with a little more soya milk, then bake in the oven for 10-15 minutes until the tops are golden – serve with lots of jam :)