Raisin Scones

I used to absolutely love scones with lots of jam and cream when I was vegetarian. Since becoming vegan I had never really tried to make scones as I figured they would not taste anything like the same. As I had some vegan cream in the fridge I decided to give it a try and I am really pleased with the results!

The cream in the photographs is the same cream I used for my pancakes but I put it into a piping bag to make swirls. You can freeze these scones if you do not want to eat them all at the same time. If you want to do that ensure they cool completely before doing so.

scones as they come out of the oven

scones with jam and cream

2 cups plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tbsp sugar (usual warning applies)
1/4 cup vegan margarine
1/2 cup raisins (or any other dried fruit like sultanas)
Approx 1 cup soya milk

1. Preheat oven to 200 degrees C.

2. Mix flour, baking powder, salt and sugar together until they are all well mixed.

3. Add the margarine and mix it into the other ingredients until it looks like fine breadcrumbs.

4. Stir in the raisins until they are well mixed.

5. Stir in the milk. You want to use approximately the full amount here but depending on what flour you use you may need more or little. The consistency should be firm but still pliable.

6. On a floured surface roll the scones out and use a cookie cutter to cut into shapes. Ensure the height is no less than 1 1/2 inches.

7. Bake in the heated oven for about 10 minutes. The time may vary here so keep an eye on it and they are ready when the top is a golden brown.

8. As stated above if you are planning on freezing so you can use them when you like ensure they are completely cool before putting into an airtight freezable container. You should not need to wrap them separately.


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