I love a scone and I’ve been missing a baked treat since beginning this vegan challenge so I rustled these up this afternoon and I’m pretty pleased. Quick to mix, baked in 10 minutes and as doughy and satisfying as I could have hoped for. Plus significantly lower fat than your average scone, so there! I’ve never been one to enjoy hours of cutting and re-rolling and cutting out little shapes from dough and I firmly believe that much like pastry- the more you work this kind of dough the heavier your end result will be. The delectable Valentine Warner made some square scones on telly the other weekend, and I am fully converted to his method for the rustic look to the end result as well as the reduced faffing in preparation.
330g self raising flour
20g ground almonds
80g vegan friendly margarine (or butter if you prefer)
3-4 tablespoons of cocoa solids (hotel chocolat macho is perfect) or dark chocolate chips
1 tsp baking powder
2 tablespoons sugar
150ml almond milk
Set your oven to 200 degrees C and prepare a baking sheet. Mix your flour, ground almonds and baking powder in a large bowl. Add the margarine and rub into the dry ingredients throughly until you have a breadcrumb consistency. Stir in your chocolate chips or cocoa solids and sugar then make a well in the middle of the dry ingredients. Add the almond milk a little at a time, stirring in the dry ingredients until you have a firm dough that is not sticky. Add more flour if you over do the wetness.
Turn out onto a floured board and roll roughly to about an inch thick. Cut into six and put on a baking sheet. Cook for about 8 minutes, to tell if your scone is cooked when you pick it up from the baking sheet (watch those fingers it’s hot) and tap the bottom of the scone- it should sound hollow.
Serve immediately with lots of fake vegan friendly (or not) butter or allow to cool and serve with some jam or for the non vegans clotted cream or nuttella.