Fluffy Vegan Scones for Breakfast and Dessert
Ingredients
- 400g (4 cups) plain flour
- 2 tbsp baking powder
- 3 tbsp sugar of choice
- 1 tsp salt
- 100g coconut oil or vegan butter (not melted)
- 320ml almond milk
- Vegan glaze (2 tbsp almond milk, 2 tsp maple syrup, 2 tsp oil)
Preparation
Sift the flour and baking powder into a bowl with the sugar and salt. Combine well.
Break the coconut oil into small chunks, and rub in with your finger tips until the mixture resembles fine breadcrumbs.
Add the plant milk bit by bit, mixing with a blunt knife. When it begins to come together, use your hands to form a ball.
Place in the fridge for 20 minutes, and preheat the oven to 200 degrees Celsius.
Roll or flatten the rested dough on a floured surface until approximately 2cm thick.
Use a 5cm fluted cutter to cut out each scone. Flour the cutter to prevent sticking, and do not twist to prevent air bubble loss.
Place the scones onto a lined baking tray, and brush over the glaze.
Place in the oven, and bake for 15 minutes or until firm and golden.
Allow to cool, then cut and enjoy!
Tips
Add raisins, cherries, or dark chocolate chips for variety.
Use organic produce whenever possible for better taste and health benefits.
