One does not need to fly over the pond to indulge in the English scone and clotted cream. Thanks to my son in San Diego, who inspired me to transform these tiny biscuits into a vegan delicacy. The key is using cold butter, caster sugar (a fine sugar), and the self-rising flour.
Vegan Scone Recipe
3 ¾ cups of Self-Rising Flour
1/3 cup of Caster Sugar
¼ tsp. of kosher salt
1/3 cup of cold vegan butter (Miyoko’s butter)
1 cup of cashew milk (unsweetened)
Place the dough mixer paddle in a food processor. Add flour, sugar, and salt and mix for 30 seconds. Then add the vegan butter one teaspoon full at a time when the butter is combined with the dough and has a grainy appearance begin to slowly add the milk about an ounce at a time and let process for 15 seconds each ounce. A soft form dough should appear. Cover and place the ball of pastry in the refrigerator overnight.
Preheat oven to 390 degrees.
Let dough sit out for 10 minutes. Then briefly knead dough.
Place dough out on a floured workspace and roll out 3/4 inch thick. Cut out scones using biscuit or cookie cutter. Place on non-stick tray and lightly brush with cashew milk on top. Bake for 12 minutes at 390 degrees, then turn the oven to broil and bake until the tops are golden brown (about a minute but watch them, so they do not burn).
2 ounces of Miyoko’s vegan butter
1/3 cup of powdered sugar
1 can of coconut milk – Place the can in the refrigerator overnight
Place butter and sifted powdered sugar in a bowl. Use a hand mixer to blend. Open can of coconut milk, and place all coconut fat from the top into the butter and sugar mix. (Do not use any of the liquid parts of the coconut milk.) Continue to blend until smooth. Cover and place in refrigerator until scones are ready. Can be made the night before.
Share your vegan treats with family or friends. Sending you love and light.