Vegan Scones {oil & refined sugar free}

Tuesday, March 13, 2018

Recently Jay and I were reminiscing about a really blooming' delicious cream tea we had on a trip to Edinburgh a couple of years ago and, in particular, we were drooling over the memory of the sweet, fluffy scones we lathered with jam and devoured! Funnily enough, our trip to Edinburgh was just before I went vegan, so I've not eaten scones since but, after reminiscing about just how tasty those scones were, I knew I just had to master vegan scones. I'm not sure why it took my quite so long to put together a recipe for vegan scones because Jay and I have been enjoying tea, scones and jam at every opportunity since I whipped up the first batch!

You Will Need:
- 300g self raising flour
- 1 teaspoon bicarbonate of soda
- 100g coconut sugar
- 75g cashew butter
- 150ml coconut cream

Start by pre-heating your oven to 180 degrees Celsius and lining a baking tray with greaseproof paper.

In a large bowl, combine your flour, bicarbonate of soda and coconut sugar together then add your chilled cashew butter & rub together to form a bread crumb like mixture.

Add your coconut cream to the mixture and stir well to form a soft dough.

Transfer the dough to a well floured surface and gently roll out until around 1 inch thick.

Using a medium round cookie cutter, cut out your scones and transfer to your baking tray, re-roll and keep cutting the mixture until you've used all of the dough - I got 9 scones from my dough.

Place the scones into the oven to bake for 12 - 15 minutes, once golden brown and well risen, remove from the oven and you're ready to dig in!

These scones absolutely have to to be enjoyed alongside a hot cuppa, and they also taste pretty darn delicious when lathered with cashew butter and raspberry jam!

  • Share:

You Might Also Like