Makes 6 medium scones Preparation Time 10 Minutes Baking Time 10-12 Minutes
No high tea or summer is fully complete without that very British delicacy the scone. A cream tea is a delight to behold and consumed with relish by the thousands of holidaymakers who flock to Devon and Cornwall each year.
It has only been lately that I have been happy with my gluten-free and vegan scone. This is mainly because I have been experimenting with different gluten-free flour blends. These are soft and zingy with the zest of a lemon which cuts through the richness that is often piled on top of them. I used strawberry jam and whisked up coconut cream for mine.
The recipe can be changed around depending on whether you are gluten-free, vegan or both. If not vegan a simple egg wash will suffice for the top of the scones.
Because they do not contain a lot of fat scones are best eaten on the day they are made. Any uneaten scones freeze well and taste nice and fresh when warmed from frozen in a low oven.
- 350g white plain flour (gf if needed)
- 2 tsp baking powder
- Pinch of salt
- 45g caster sugar
- 85g dairy-free butter
- 1 tbsp lemon juice
- 175ml soya milk or coconut milk
- 1 tsp vanilla extract
- zest of one lemon
- 2 tbsp dairy-free milk
- 1 tbsp agave syrup or maple syrup
Preheat the oven to 200C and line a baking tray with parchment.
- In a large bowl sift together the flour and baking powder. Add the butter and rub in with your fingertips until it resembles breadcrumbs.
- Next, add the sugar and lemon zest and mix in.
- In a jug mix together the 175ml of soya milk, vanilla extract, and the lemon juice. Wait until the mixture curdles and turns to buttermilk.
- Make a well in the centre of the dry mix and pour in the liquid mixing well with a flat blade knife or fingers until the mixture comes together and forms a sticky dough. If the mixture is too dry add a little more milk.
- Place the dough on a lightly floured board and roll gently and fold over a few times.
- Once this is done pat the dough flat until it has the thickness of roughly 1 1/2 inch deep.
- Dip the cutter of your choice in the flour and press down into the dough quickly, remove the scone and place onto the lined baking tray. Do not twist the cutter in the dough. Do this until all the dough is used.
- Mix together with the 2 tbsp of soya milk and agave syrup and brush over the top of the pre-baked scones and place it into the oven. Bake for about 10-12 minutes until they turn golden brown. Remove from the oven and place onto a cooling rack.
I baked these using my gluten-free blend 2 on my blog. They are just as lovely made with normal plain flour. If you buy pre-made gluten-free plain flour I would advise using a good quality one like Doves Farm.
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too about what you think of the recipe.