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Vegan All 'Butter' Scones Recipe

Scones became popular when Anna, the Duchess of Bedford, England (1788 - 1861), ordered her servants to bring her tea and some sweet breads one afternoon. The sweet breads were what we know call 'scones' and were so well enjoyed that Anna ordered the same treat every afternoon. This was the start of what has now become the very British tradition of 'Afternoon Tea'.

Whether they're scones or scons (with a silent 'e') to you, they continue to be popular around the world. Fay, Local Concierge in Switzerland, shares her recipe for vegan all 'butter' scones. Best served warm, fresh from the oven…

| Food & Drink

INGREDIENTS

  • 300ml rice milk (normal dairy milk can be used instead)
  • 1 teaspoon of apple cider vinegar
  • 100g of vegan butter (ice cold from the fridge - normal dairy butter can be used)
  • 500g plain flour
  • 2 teaspoons of baking powder
  • 50g brown caster sugar


METHOD

  • Preheat oven to 180 °C
  • Line a large baking tray with parchment paper
  • Mix the apple cider vinegar into the rice milk and leave to the side (this will make a vegan butter milk substitute)
  • Place flour, baking powder, sugar and cubed butter into a large mixing bowl
  • Using only your fingertips rub the butter into the flour and sugar. This should take 2-3 mins
  • The flour should turn into a breadcrumb consistency
  • Once you are happy, make a well in the centre of the flour and pour in half the cider vinegar milk mix
  • Using a wooden spoon gentility fold in the flour slowing adding the rest of the milk as you go
  • You will end up with a wet grainy looking mixture
  • Flour your work surface and turn out the dough. This will be crumbly and not a ball
  • Using your hands, form a 1 inch-thick circle Try and do this quickly and resist the temptation to kneed or touch the dough too much
  • Using a round cutter, press down and cut your first scone! Top tip - try not to twist the cutter this will make it easier for the scones to rise
  • Repeat until you have no dough left
  • Place scones on to the parchment paper and place in the middle of the oven for 14 - 16 mins dependent on the size of cutter you have used. If you are making a non-vegan option, feel free to egg wash the tops of your scones!

Delicious with homemade vegan yoghurt and berry jam (we'll save that recipe for another day!) and a steaming mug of your favourite hot drink…mmm!

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