In England, I had the most perfect scones. Stop the presses, I know—great scones? In England? Do tell. But really, as a vegan, finding real vegan scones anywhere can be challenging, as typically they are just full of butter and cream. Thankfully, there are vegan versions of butter and cream readily available to the home baker!
Anyways, these aforementioned perfect scones were at a little cafe called Infinity (they also have a health food store). Moist, dense enough that you could brain an ox with one, not too sweet, with plenty of rich sultanas (American translation: golden raisins). They were so, so good. Thus, upon my return, I vowed to recreate these perfect scones, as Americans tend to think scones are muffin tops. They are not. Real scones are pastry, which, ugh, I know. Contemplating making pastry always gives me Olympic Gymnast Face, but scones are actually pretty easy. Trust me, if I can make these, you can.
My recipe is adapted from this one here, and yes, you need a kitchen scale. Also, instead of sultanas, because American raisins are often bizarrely enormous, I sought out currants. They’re so tiny, they distribute really well.
I promise, pastry-fearing people: you will find yourself eating marvelous scones in no time if you just take a deep breath and plunge ahead with confidence. Go for it! Serve with this butter because damn it’s good. Also jam.
Perfect Vegan Currant Scones
(makes 8 scones)
300g of self-raising flour OR 300g of AP flour with 1 tsp baking powder and 1/2 tsp salt mixed in (but still use the baking powder and salt listed below)
50g whole wheat flour
A pinch of salt
One tsp. of baking powder
85g of vegan margarine such as Earth Balance
3 Tbs. of caster sugar
One tsp. of vanilla extract
A good squeeze of lemon juice
1 tsp. apple cider vinegar
175ml of soy(a) creamer. Not soy(a) milk.
85g of dried currants
1 lemon’s worth of grated zest
Make the Scones:
Pre-heat your oven to 425 degrees F.
In a measuring cup, measure out your soy creamer, then add your lemon juice, ACV, vanilla extract, and lemon zest. Mix well, then set aside.
Sift your flours, baking powder, sugar, and salt into a large bowl. Rub in the Earth Balance until the mixture looks crumbly. Don’t overwork the dough, which means work quickly so your margarine doesn’t melt. Mix in currants, then form a well in the center of your crumbly flour mixture, then add your wet ingredients. Mix by hand in the bowl, quickly, until it keeps together.
Turn out your dough onto a lightly floured board and work it lightly it until everything is mixed in. Then pat it into a disk, about 1 inch thick, or slightly thicker.
Use a biscuit cutter and into eight thick rounds. You’ll have to cut them, put on a baking sheet, reform the dough, and cut again a few times. Bake for 12-17 minutes, but check the bottoms at twelve. When they’re golden brown on the bottom, they’re done!
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