Eggless Scones Food

VEGAN SCONES

Steps:

• Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
• Gradually stir the milk into the flour mixture until you have a smooth dough.
• Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
• Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn't drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.

HEALTHY CINNAMON SCONES

Steps:

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla.
• Shape the dough into a ¾" tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 23-27 minutes, or until the tops are deep golden and the center feels firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

VEGAN SCONES

Steps:

• Preheat the oven to 220°C/200°C fan/400°F/gas mark 6. Line a baking tray with baking parchment.
• Mix together the self-raising flour and baking powder in a large bowl until they are well combined.
• Add the cold, diced vegan block butter and solid refined coconut oil and rub them in using your fingertips until no lumps of fat remain and the mixture resembles breadcrumbs.The coconut oil in particular can be difficult to rub in so do take your time to ensure that there are no lumps remaining. You can also use a food processor instead for this step (this step only) to save time.
• Stir in the caster sugar.
• Gradually stir in the milk using the back of a knife until it forms a soft, almost sticky dough. If there are any dry, floury bits left in the bottom of the bowl add a drop more milk to mix them in. You may not need to use all of the milk, or you may need a little more.
• Bring the dough together into a ball, it should be soft and a bit sticky. Turn it out onto a lightly floured surface, don't knead it but use your hands to kneaten it a little and pat it out into a round about 4cm/1 1/2 inches thick.
• Use a floured 6cm/2 ⅓ inch round cutter (plain or fluted is fine) to cut out four scones. Press the cutter straight through the dough, don't twist it. Place them slightly spaced apart on the baking sheet.
• Very gently bring the scraps of dough back together, pat out into a round again and cut out two or three more scones.
• For the glaze, mix together the milk and maple syrup in a small bowl.
• Brush the tops of the scones with the glaze. Don't let it drip down the sides as that can inhibit the rise.
• Bake for 15-18 minutes, until golden. If you tap the underside they should sound hollow, like bread. Remove from the oven and place on a wire rack to cool a little before serving.

EGGLESS TENDER FLAKY SCONES

Steps:

• Preheat oven to 400 degrees F (195-200 degrees C).
• Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
• Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
• Pour in cream and fold in everything until just incorporated. Do NOT overmix.
• If mixture seems a little dry, add a little more cream.
• Fold currants or cranberries into batter.
• Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
• Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
• Bake for 15-20 minutes until golden brown. Let cool on a rack.

VERY GOOD EGGLESS SCONES

Steps:

• Sieve the flour with the baking powder in a bowl and keep aside.
• Now, use a wooden spoon to soften the butter and combine the same with the sugar until they are thoroughly mixed.
• Stir in the cinnamon, vanilla bean and lemon zest.
• Now, fold in the flour.
• Once this is half mixed, add the cream and continue to mix the dough until it is all combined and holds together.
• Mix in the raisins.
• Roll out the dough to a thickness of 1 inch.
• Use a cutter to cut 10 round scones from it.
• Place the scones on a greased baking tray.
• Allow them to rest, covered, in a refrigerator, overnight.
• Bake the scones (cold as they are from the refrigerator) in a pre-heated oven at 180C for 20-25 minutes or until golden and done.
• Serve warm with fresh Devonshire cream and strawberry jam.
• Enjoy!