tea at the Sir Stamford in Sydney this summer.
Vegan Basic Scones
makes 1 dozen small scones
3 cups organic flour, plus some for dusting
1/2 teaspoon salt
3 3/4 teaspoon baking powder
5 3/4 tablespoons vegan margarine, cubed (I used Vegan Buttery Sticks by Earth Balance)
1 1/4 cups coconut milk
Powdered sugar for dusting
Preheat oven to 350 degrees F.
In the bowl of a stand mixer with the dough hook attachment, mix together flour, salt, and baking powder until combined. Using your fingers, rub butter into the flour mixture until it is the texture of corn meal. Turn on mixer and slowly add coconut milk. Allow the mixer to stir and knead the dough until a soft ball is formed.
Turn the dough out onto a lightly floured surface and pat down to about 1/2 to 3/4 inch thickness. Using a round cookie or biscuit cutter, cut out scones and place on a parchment lined cookie, spacing about 1 to two inches apart.
Bake for 12 to 14 minutes until slightly brown on top*. Allow them to cool and then dust with powdered sugar. Serve with your favorite jam or preserve.
*It should be noted that these will not be golden brown like the non-vegan scone seen in the upper corner of my picture. I believe there's something about butter vs. vegan margarine that affects how they brown but I'm no scientist so I'm not sure. Suffice to say, you will overcook your scones if you wait for this vegan version to become golden brown in the oven. So keep an eye on them, looking for just the faintest hint of browning to know they are done.