Sublime Vegan Scones Food

VEGAN LEMON POPPY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
• Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
• Bake for 10 to 15 minutes the preheated oven, until golden.

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.

VEGAN SCONES

Steps:

• Sift flour and baking powder into a large bowl. This is not strictly speaking necessary, but it helps to get lighter scones.
• Add sugar and salt and mix well.
• Chop coconut oil small and then rub into the flour with your fingers until the flour looks pebbly. Do not rush this step or take shortcuts if you are after light, nicely risen scones.
• Start adding plant milk slowly while bringing the dough together. Start off using a spoon and then just use your hands. Do not handle the dough too much, just until it's combined and stays together. Do not worry about it being very smooth.
• Place the dough in the fridge for 15-20 minutes (no longer than that as the baking powder will lose its fizz) while you heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper.
• After the dough has had a chance to rest, roll it out on a lightly floured surface. Keep the dough thick (2 cm / 0.75") for fluffy scones.
• Use a fluted cookie cutter that is 5 cm / 2" in diameter and cut circles out of the dough. Do not twist the cutter as that inhibits rising, simply apply a lot of pressure to the cutter and then lift the cutter with a scone inside. Place over the baking tray and gently pop the scone out onto the tray. I found that dipping the cutter in flour and then shaking the excess off helps a lot when it comes to releasing the scones onto the tray.
• Bring any dough leftovers very gently into a ball and cut out some more - they won't be as good as the first batch, but if you handle the dough super gently, they will still be very tasty.
• Place the scones on the prepared baking tray, making sure there is some space around each one. Mix all the glaze ingredients together in a small bowl and glaze the tops of the scones with a pastry brush.
• Sprinkle each scone with some demerara sugar (if using) and bake for 12-15 minutes. My oven heats the right hand side more than the left so after 12 minutes the ones on the right were done, but the other ones needed another 3 minutes. I rotated the tray before baking them for the last 3 minutes so that they are evenly browned on all sides.
• Let the scones cool down a little before cutting them in half with a serrated knife and filling them with coconut yoghurt and jam.

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.

VEGAN SCONES

Steps:

• In a small bowl, whisk together the vegan creamer, ground flax, vodka, vinegar, and vanilla. Set aside.

VEGAN SCONES

Steps:

• Preheat the oven to 430°F (220°C)
• Sift the flour into a mixing bowl and add salt and baking powder.
• Add the vegan butter and rub in with your fingers until the mix is crumbly.
• Add the caster sugar.
• Then add the soy milk, vanilla extract and lemon juice and mix in with a spoon.
• Flour your work surface and your hands, and add extra flour as needed as you move the mix out of the mixing bowl and roll it with your hands into a big ball.
• If the dough is sticky at any point, add more flour.
• Flatten it out so that there is space to cut out 4 scones.
• Dip a smooth cutter in flour and then cut out 4 scones and place them on a parchment lined baking tray.
• Roll the remaining dough and cut out 2 more scones.
• Roll again and cut out another 2 scones, with anything left over becoming the final scone.
• Brush the tops of the scones with soy milk.
• Bake in the oven for 15-20 minutes until golden on top.
• Serve with jam and vegan whipped cream.

VEGAN BLUEBERRY SCONES

Steps:

• Heat oven to 400°F. Wash the blueberries under cool, running water in a colander. Pat dry with paper towels.
• Combine the flours, baking powder, baking soda, and salt in a large bowl. In a small bowl, combine the flax seed and water to make a flax egg. Set aside.
• In a medium bowl or 2-cup measuring cup, measure out the milk, then add the apple cider vinegar and the brown sugar. Stir to combine. Add the flax egg and stir well.
• Cut the margarine into 1/2-inch chunks, then add to the flour mixture. Use a pastry blender or your fingertips to quickly work the margarine into the flour; it will have a sandy texture with some pea-sized bits.
• Add the liquid to the flour mixture all at once, then use a large spoon (or better yet, a danish dough whisk) to bring it together to form a dough. Fold in the blueberries.
• Transfer the dough to a floured surface (a marble slab works nicely here, to keep the dough cool) and gently knead for about 1 minute.
• Pat the dough into a slab 1 inch thick, and use a 2-inch biscuit cutter to cut into rounds, then place on a parchment-lined baking sheet. Gather the scraps and repeat until all the dough is used up. Sprinkle each round with a bit of brown sugar.
• Bake for 15-17 minutes, until golden on top. Remove and let cool for 5 minutes, then transfer to a wire rack. These are best enjoyed warm.

MAPLE VEGAN SCONES, PERFECT FOR FALL

Steps:

• Preheat the oven to 400F and line two cookie sheets with parchment paper.
• Combine rice milk and cider vinegar, set aside
• Combine flax and water, mix well and set aside.
• Pulse the rolled oats in a food processor about 3 times, then add flours, baking powder, sugar and salt. Process for about 5 seconds.
• Cut up cold vegan butter and add half to the processor. Pulse once or twice to mix it in, then add the remaining butter and pulse about 5 times until pea sized.
• Add maple syrup , flax and rice milk to the processor, run the processor until the dough comes together.
• Dump the dough out onto a well floured work surface and roll out 3/4 to 1 inch thick. Cut into 3 inch rounds and place onto parchment lined cookie sheets.
• Bake at 400F for about 20 minutes. Allow to cool for 10 minutes in the pan then remove to a cooling rack to cool completely.
• Towards the end of baking prepare the glaze by mixing all the ingredients together in a small bowl or measuring cup. Once the scones are on the cooling rack pour the glaze over top. You can put a small tray of wax paper under the rack to catch any dripping glaze.

CHOCOLATE BERGAMOT SCONES

Steps:

• Combine the bergamot zest and sugar in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachmenand rub with your fingertips (or with the mixer on lountil the sugar is moistened. This helps to draw out the oils and flavor of the bergamot.
• Add the flour, baking powder (sifted, if lumpy), salt and butter to the sugar mixture, and work with a pastry blender or your fingertips (or with the mixer on lountil the butter is mostly blended in with some pea-sized bits remaining. Stir in the chocolate, then slowly add the cream, tossing with a rubber spatula (or mixing on low), adding enough to just make the dough begin to clump together and no floury bits remain. Gently knead and press the dough into a ball (you can do this right in the bowthen turn it out onto a lightly floured surface and press it into a round that is 3/4" thick and about 8" in diameter.
• Use a lightly floured 1 1/2" biscuit cutter to cut out rounds of dough as close together as possible, placing the cut scones on a small baking sheet in preparation for freezing. Gently press together the remaining dough scraps, and cut out more scones. Repeat until all the dough is used up. Freeze the scones until firm, 30-60 minutes.
• Meanwhile, position a rack in the upper third of the oven and preheat to 425º.
• Place the frozen scones two inches apart on a baking sheet lined with parchment paper, and stack it atop a second sheet pan to prevent the bottoms from scorching. Brush the tops with cream and sprinkle with coarse sugar.
• Bake the scones until the tops and bottoms are golden, 15-20 minutes. Remove and let cool slightly. Serve the scones warm or at room temperature. They are best the day they are baked, but will keep for a few days at room temperature in an air-tight container. Re-warm in a toaster oven for best results.

VEGAN BERRY SCONES

Steps:

• Preheat the oven to 400 F.
• In a large mixing bowl, mix the dry ingredients (flour, dried berries, sugar, baking powder, salt, and citrus zest).
• Use your hands or a spoon to mix in the virgin coconut oil.
• Add the vanilla extract and then slowly mix in the almond milk, working the dough as little as possible, until you have a dough that just barely sticks together.
• Turn the dough out on a heavily floured cutting board.
• Knead the dough slightly. When it is done, it should be easy to handle and smooth.
• Gently pat the dough to two 1.5-inch thick discs.
• Cut each disc into 6 pieces.
• Transfer the scones to a parchment-lined baking sheet.
• Sprinkle the scones with extra sugar and then bake in preheated 400 F oven for 15 to 20 minutes or until lightly golden. Turn baking sheet halfway through baking time.
• Cool on the baking sheet.

HEALTHY VEGAN SCONES (GLUTEN FREE)

Steps:

• Place the dry ingredients into a bowl or food processor and mix well until combined
• Add the coconut cream and mix well until a dough forms
• Pre heat your oven to 220 degree C/200 degree C fan/Gas mark 7. Place a baking tray in the oven to warm up
• Remove the dough from the bowl and bring together into a circle around 5cm deep on a clean work surface
• Flour a 5cm diameter cutter and cut out around 3 scones
• Roll the dough back into a ball, flatten until around 5cm deep and cut out again. Repeat until all the dough is used
• Brush the top of each scone with dairy free milk (or remaining coconut cream) and a sprinkle of coconut sugar if you wish
• Remove the hot baking tray from the oven, quickly place the scones onto the tray and bake for around 15 minutes until golden
• Allow to cool slightly before serving

VEGAN CHEDDAR CHIVE SCONES

Steps:

• Preheat oven to 400ºF (if your oven runs hot, bring it down to 375ºF)
• In a small bowl, combine flax meal and water and let thicken.
• In another small bowl, combine soy milk and vinegar and let curdle to make vegan buttermilk.
• In a large mixing bowl, combine flour, sugar, baking powder, and salt and stir until combined. Using a pastry knife (or just rub in with your fingers), cut the butter into the flour mixture until it resembles a coarse sand.
• Stir in the flax mixture and vegan buttermilk. Gently knead together dough until all flour is incorporated.
• Fold in the chives and vegan cheddar, then shape into a thick, round disc (see the video if you want to know how big) and cut into 6-8 wedges (depending on how you like the shape).
• Bake for 25-30 min at 400ºF (if your oven runs hot, bring it down to 375ºF) until you have golden edges on your scones.
• Remove from oven, let cool on a wire rack and enjoy!

'CHEESY' VEGAN SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly oil a baking tray. Mix the vinegar with the almond milk and set aside. Bring a saucepan of water to the boil, add the cauliflower stalk and cook for 5 mins until almost tender. Drain well, leave to cool, then finely chop.
• Mix the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt in a large bowl. Add the cauliflower, then add the oil and pour in 230ml of the soured almond milk. Working quickly, bring the mixture together with a wooden spoon; if there is any dry mixture in the bowl, add more almond milk to make a soft but not sticky dough. Tip the dough onto a floured work surface and pat to a thickness of about 2.5cm. Cut out rounds with a 6cm fluted cutter and transfer to the baking tray. Gather together any offcuts and cut out more rounds.
• Bake on the top shelf of the oven for 10-12 mins until golden. Serve warm with onion chutney.

RASPBERRY VANILLA BEAN VEGAN SCONES

Steps:

• Dollop the coconut oil onto a plate and place it in your freezer to harden. (Alternately, fill a mini ice cube tray with it). After 5-10 minutes, it should be frozen enough to grate into a bowl. Return the bowl of grated coconut oil to the freezer.
• Keeping everything cold is the name of the game here. In another small bowl, whisk together the non-dairy milk, yogurt, and vanilla if using, and place in the fridge.
• In a mixing bowl, stir together the flour, sugar, baking powder, salt, and baking soda. Add the grated coconut oil and gently stir together. Slowly stir in the milk mixture, until just combined.
• Transfer the dough to a floured surface. Knead a few times to bring the dough together, adding more flour if necessary. (Don't knead more than is... kneaded).
• Roll the dough out into a square, approximately 12 by 12 inches. Fold it in thirds like a business letter: Bring the bottom third up to the middle, then fold the top third over that. Then, bring the left side into the middle, and fold the right side over the left side.
• The result should be a square approximately 4 by 4 inches. Place on a plate and set in the freezer for 5 minutes. Meanwhile, preheat the oven to 425 degrees Fahrenheit. Whisk together the 1 tbsp of vegetable oil and 1 tsp of non-dairy milk and set aside. Line a baking sheet with parchment paper.
• Remove the dough from the freezer. Once again, gently roll it out into a 12 by 12 inch square, using flour if needed. Now, if using a filling such as the raspberries, evenly scatter them across the surface of the dough (in the photos I am making half raspberry, half plain scones). Press them into the dough gently.
• Tightly roll the dough away from you into a log. Gently flatten the top with a rolling pin.
• Cut the dough into rectangles, and then cut each rectangle in half diagonally to form triangles. In the photos, I am making 8 (rather large) scones with my dough by cutting it into 4 rectangles first. If you want to make 12 scones, you would cut it into 6 even rectangles... etc.
• Transfer the vegan scone triangles to your baking sheet. Brush the tops of the scones with your oil-milk mixture. Then, sprinkle them with sugar.
• Bake at 425 degrees Fahrenheit for about 20 minutes, or until the tops are golden. Transfer them to a cooling rack once cool enough to handle, and cool for another 10 minutes there before enjoying. Leftovers, once cooled completely, can be stored in an airtight container at room temperature,

LEMON BLUEBERRY SCONES (VEGAN)

Steps:

• Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside.
• In a small bowl combine flour, sugar, baking powder, salt, and lemon zest.
• Cut butter into small pieces and add them to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.
• In a small bowl or liquid measuring cup combine coconut milk and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.
• With a wooden spoon or your hands, fold in the blueberries.
• Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of coconut milk or non-dairy milk and bake for 20-25 minutes until tops are golden brown.
• While scones are baking combine ingredients for the glaze, adding juice slowly to the powdered sugar until desired consistency is reached. It should be slightly thick but thin enough to easily dip scones into the glaze.
• Remove scones from the oven, let cool for 10 minutes, then dip tops in the glaze before letting cool completely. Serve or store in an airtight container for up to 5 days.

VEGAN PUMPKIN SCONES WITH MAPLE GLAZE

Steps:

• Preheat oven to 425°F.
• Combine ground flax and water set aside to thicken for about 10 minutes.
• In a large mixing bowl, combine whole wheat flour with baking powder, sea salt, and spices.
• In another mixing bowl, combine maple syrup, pumpkin puree, nondairy milk, and vanilla extract and set aside.
• The coconut oil needs to be solid like butter, so it's best to measure it out and then place it in the fridge for about 20 minutes. Add it in small chunks to the flour mixture. Using a pastry blender, cut the cold oil into the flour until it resembles a crumb-like texture.
• Add the thickened flax mixture into the bowl along with liquid ingredients and stir to combine. Fold a few times until the dough just comes together.
• Place the dough on a lightly floured surface. Using your hands, shape the dough into a long rectangle that's approximately 1 ¼-inch thick and 4-inches wide. Then make alternate diagonal cuts along the rectangle to cut out 12 triangles. These don't have to be perfect but try to get them relatively the same size so they bake evenly.
• Bake scones on a parchment lined baking sheet for 12 to 15 minutes or until golden brown. You can check by placing a toothpick through the centre of a scone and it should come out clean.
• Once the scones are out of the oven, place on a wire rack to cool. If you want, you can toast whole pecans on a baking sheet to get them golden brown and fragrant. Once cool to touch, you can chop them into smaller pieces to decorate the glazed scones or you can just use them raw as they are pretty flavourful as is!
• To prepare the glaze, whisk together the powdered sugar, nondairy milk, and maple extract. It should be slightly smooth and runny so that it drips off the scones but also stays coated on top. Adjust the amount of nondairy milk and/or powdered sugar as necessary.
• To glaze the scones, dip the tops into the bowl of glaze and allow excess to drip a little. Place back onto the wire rack, glaze side up. Some glaze will drip down the sides. Be sure to sprinkle with chopped pecans right away so that they'll stick. Allow them to dry. Store scones in an airtight container at room temperature.

SUBLIME VEGAN SCONES

Steps:

• Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside.
• Place flour, sugar, baking powder and salt in a mixing bowl; whisk to blend.
• Cut butter into small pieces and add to dry ingredients; mix in with a fork just till crumbly. Stir in the currants. Add milk and egg replacer, mixing with a spoon or your fingers just until the dry ingredients are moistened.
• Gather dough into a ball. On a lightly floured surface, roll it to a 1/2 inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar.
• Place on prepared pan and bake until tops are golden brown, about 20 minutes. Cool on a rack or serve warm.

VEGAN SCONES

Steps:

• Preheat oven to 210°C/410°F conventional or 190°C/374°F fan. Line tray with baking/parchment paper.
• Sift the flour in to a large mixing bowl and, using a butter knife, create a well in the centre.
• Add the coconut cream, apple cider vinegar and lemonade. Bring the mixture together using the butter knife.
• When it is loosely combined, tip the mixture out on to a floured surface. Touch the dough only enough to bring it together in to a rectangle.
• Dip a round cookie cutter in to flour and cut the dough in to rounds. Dip the cutter in to the flour after each round.
• Place the rounds so they are just touching on the prepared baking tray and brush them with a little milk.
• Bake them in the oven for 17-20 minutes or until risen and golden.
• Remove from the oven and separate to serve with jam and dairy-free whipped cream.