After studying vegan scones recipes, and deciding that just didn't add up to the original, I decided to take a scone recipe I had worked on years ago before going vegan, and decided to just veganize it!
There is a basic scone recipe, and from their you can alter it any way you like. But rather than putting all the different variations in one post, I'll just make a different one for each recipe.
INGREDIENTS:
3 cups (375gr) All-Purpose Flour
2 tbsp Baking Powder
2 tsp Salt
½ cup (112gr) Vegan Butter *We use Earth Balance, but use which ever you like.
1 tbsp Cane Sugar or Redpath White Sugar
1 cup (225gr) Plant-based milk of choice or coconut cream for richer scones.
1 tbsp Apple Cider Vinegar or any white vinegar.
1 tbsp Nutritional Yeast
2 tbsp Dried Oregano *You could also use dried thyme, rosemary any other herb of choice or a mix.
½ tbsp Garlic Powder
INSTRUCTIONS:
*If you are baking these right away, preheat your oven now to 350°F 177°C
*If it's from frozen, turn oven on right before you put them in.
1. Mix baking powder, salt and flour thoroughly in large bowl. All your ingredients will end up in this bowl.
2. Add right-out of the fridge cold butter to the flour mixture. This needs to be incorporated one of two ways:
-Cutting the butter into small pieces and rubbing the butter into the flour until you get a crumbly mixture. Make sure your hands are cold and you work fast to not let the butter melt.
-OR If you have warms hands and have a food processor handy, pulse the flower mixture and butter together until it gets to a crumbly mixture. You just want to pulse it in short burst, without overheating it.
3. Add the rest of the ingredients and stir with a wooden spoon until mixed. (If you don't have a wooden spoon...you should get one! They're the best!) The mixture should be slightly sticky. If it's not, add a few tbsp of milk at a time. If it's too stick, add a tbsp of flour at a time. But don't overdo it, you will be adding more flour to roll it our.
4. Lightly flour a surface to roll your dough out on. Use your rolling pin, or if you don't have one, a clean wine bottle works just as well! Make sure the 'rolling pin' is also lightly dusted. Roll dough out only until it's 1" thick. From there, cut out the shape you like. Round or triangular. I like round myself. Keep cutting out as many as you can by taking the excess dough around the cuts and 'squishing' it back together, rolling out and cutting.
5. If you are NOT baking right away, you can store these in an airtight container in your freezer to bake another day. 6.If you are baking now, place in the oven and bake for approx 20min or until the edges are golden brown, lightly toasted.
Remove, and enjoy hot with a pat of vegan butter, spread or whatever you like!