I love high tea, don’t you? And I hear Perth’s C Restaurant has a fantastic vegan high tea on request at booking. But alas, I can’t make it there every weekend. What I can do, is make myself a good strong cup of home-grown herbal tea and a plate of tasty, warm vegan scones.
Scones were the first thing I properly learned how to bake from scratch when I was barely a teenager. There is the sifting, the rubbing in on the cold butter, the careful incorporation of the milk and egg, the rolling out of the dough, and arranging them close together on the baking tray so they would rise. It is a fussy business, but worth it.
Many of the vegan scone recipes are the same, just substituting vegan butter and nut milk in place of the dairy ingredients.
Not this Vegan Scone Recipe. It’s a little out there, ingredient-wise, but trust me.
This recipe delivers fluffy, tasty amazing scones every time.
Three Ingredient Vegan Scones
You will need
- 3 cups of self-raising flour, sifted.
- 1 cup of Lemonade
- 1 cup of coconut cream, the thick, fatty cream that forms at the top of the can.
Place your unopened can of coconut cream upright in the freezer for about 15 minutes until it is chilled, but not frozen.
Preheat your oven to 200 degrees Celcius. Prepare a baking tray with non-stick baking paper.
Measure your flour into a food processor and measure 1 cup of the hard, butter-like coconut cream from the top of the can.
Blend your coconut cream and flour in the food processor until the mix resembles coarse breadcrumbs. Put the mix into a mixing bowl and make a well in the centre.
Pour in your lemonade and stir with a spatula until the dough comes together. If it is a bit sticky, add more flour.
I don’t knead, roll or cut this scone dough, although you can if you like traditional round scones. But, overworked vegan scones, like traditional scones, are less inclined to rise and can have an unpleasant doughy crumb.
Instead, I roughly mix the scones and scoop tablespoonfuls of the dough onto a baking tray. This makes for a more rustic looking scone, but I think they end up fluffier this way and have a nice crunchy texture on the outside. This mix makes a dozen scones.
Place the tray into the top shelf of the oven, and bake for 20 minutes at 200 degrees Celcius. When they are golden brown, remove from the oven and cool on a baking rack.
Now, I know there a few coconut-adverse-plant-based-people out there because I am one of them too!
But I promise these are not coconut flavoured scones. Or for that matter, lemonade flavoured scones. The coconut cream adds the flakey texture, the lemonade adds the sweetness and lift to the mixture.
These are delicious served warm from the oven. My favourite way to eat them is with generous dollops of Lucious Three-Ingredient Vegan Lemon Curd and a cup of my latest favourite blend of home-grown Herbal Tea.
Any leftovers, I fill with Jam or Lemon curd and pop in the freezer for the kid’s recess or after-school snacks.
These vegan scones are so quick and easy to whip up, they are a great treat to take to a friends house or make for when you are expecting company.
The ingredients in this recipe are pantry staples. If you haven’t read my Guide to Whole Plant-Based Pantry Essentials, sign up today and gain password access to the Subscriber Resource Library. You’ll find it in there with a bunch of other great resources!
Please give these scones a try, and let me know how you go? I love to hear from you!.