I recently was up in the very north of Scotland on a road trip with my folks – it was a celebratory road trip for my Dad’s 70th birthday. We came across this cute wee bookshop come coffee house in Gairloch that had the most awesome scones – I was gutted, no, I was devastated that there wasn’t one of these scones that were suitable for vegans.
You see I’m not a cake person, I love making cakes for others and I will taste test them but scones – well, I would sell my soul for a decent scone. Too many folks in the catering world opt for these pre-mixes and of course they’re packed full of whey. I never know why to be honest – what can be easier than making up a basic scone. And then you let your imagination run wild – adding in all sorts of fruits or vegetables (oh now savoury scones – that’s something else).
Anyway this morning – it was peach melba on the menu. And because I am a caring, sharing type of gal – here’s my recipe:
Ingredients
- 450g plain flour
- 55g PURE Veg spread chilled and cubed
- 2tsp baking powder
- 2tbsp caster sugar
- Enough plant based milk to bring the ingredients together and to brush the top
- Handful of chopped frozen raspberries and peaches
Method
- Preheat your oven to 180 degrees centigrade
- Rub the fat into the flour
- Mix in the other dry ingredients
- Add enough plant based milk so that the mixture is starting to come together but not quite
- Add in your chopped frozen fruit
- Add in the rest of the plant based milk so the mixture is sticky
- Shape and place on a lined tray and brush with the plant based milk
- Bake until golden and hollow when tapped on the bottom
To serve
I like to eat these fresh from the oven while they’re still warm, however you can let them cool, spread with your favourite vegan spread and or top with jam. Oh and don’t forget the cup of tea…
The Baking Biker Chic 