Vegan Scones

Yum, yum and more yum! This recipe is fairly easy and quick with just a few basic ingredients. You can swap out the berries for whatever you prefer - raspberries, strawberries, blueberries etc. There’s lots of room for creativity with the flavours you choose to go with.

It’s very helpful to have a pastry cutter to help break up the butter and combine with the dry ingredients. If not, you can use a fork - be prepared to give a little more elbow grease.

A few combo suggestions:

- Raspberries + lemon juice, and lemon extract
- Blueberries + lemon juice and zest
- Strawberries + apple cider vinegar + vanilla

INGREDIENTS:

1/2 cup plant milk (oat, soy, almond, etc.)

1 tsp lemon juice / apple cider vinegar

2 cups all-purpose flour

1/4 cup cane sugar / coconut sugar

1 tbsp baking powder

1/2 tsp salt

6 tbsp vegan butter, chilled

1 tsp lemon extract / vanilla extract

1 cup berries (raspberries, strawberries, blueberries, etc.)
*If your berries are quite large, cut them into smaller pieces

Optional: 1 tsp lemon zest (if you’re going with a lemon flavour)

METHOD:

1 - Combine plant milk and lemon juice/vinegar, set aside. Heat oven to 400°F. Line a baking sheet with parchment paper.

2 - Whisk dry ingredients in a medium bowl: flour, sugar, baking powder, salt.

3 - Cut the chilled butter into small chunks and add to flour mixture. Use a pastry cutter to combine creating a crumbly / sandy consistency. If you don’t have a pastry cutter, you can use a fork or 2 butter knives. Avoid using your hands as the warmth will melt the butter.

4 - Add plant milk mixture and stir to combine until no dry bits are left. Gently fold in the berries.

5 - On a lightly floured surface, use your hands to form the dough in a ball, and press down to slightly flatten into a fat disc. Cut like you would a pizza, into 6 equal pieces. You can also split the dough into 2 fat discs and make 12 smaller scones. Place onto parchment lined baking sheet leaving some room between each one. Brush some plant milk on top of each scone to help the tops brown while baking.

6 - Bake for 25 - 28 minutes, until slightly golden on top and bottom. If making 12 smaller scones bake for about 20 minutes. Remove from oven and allow to cool. Serve and enjoy!

Makes: 6 scones / 12 small scones

Prep time: 10 minutes

Cook time: 25 - 28 minutes / 20 minutes

Store leftovers: Airtight container or wrapped to seal

Lasts: 5 - 7 days