There is something about afternoon tea that is simply amazing. One of my favorite elements is a light moist scone with a crunchy crust. To accompany our vegan scones, I have made a honea jam and a thick cashew cream. They are quite rich, but totally divine. This vegan scones recipe has been adapted from Delia Smiths original.
- 40 g Vegan Butter
- 225 g Self raising flour
- 2.5 tbsp Golden caster sugar
- 2 pinches Salt
- 110 ml Plant Milk ( I used soya) (You may need more or less)
- 200 g Mixed berries
- 3 tbsp Lavender Honea
- 250 g Cashews
- 200 g Water
- 50 g Coconut oil
- 3 tsp Icing sugar
- 1 tbsp Flax seeds
Place the cashews, water, coconut oil and flaxseeds into a high speed blender and blend until smooth. Add more water if needed. Stir in the 3 tsp of icing sugar.
Place the plant based cashew cream in the fridge for at least 3 hours, over night would be better.
Mix all the ingredients into a pot and place on a medium heat, cook for 8-10 minutes or until the mixture becomes a thick syrup.
Allow to cool to room temperature and place in the fridge.
Pre-heat the oven to 220°C (200°C for fan assisted) or gas mark 7
Sieve the flour into a bowl, then rub the vegan butter into the flour quickly, using only your fingertips. Once the vegan butter has been Incorporated into the flour, stir in the sugar and a pinch of salt
Use a knife to mix the plant milk into the flour mixture, do this in stages as you may not need all the mylk or you may need more. When the dough has begun to come together, flour your hands and knead the mixture to a soft dough. Please note: the mixture must not be too wet, as this will effect the rise.
Place the dough on a flat floured surface and using a floured rolling pin lightly roll it out to a thickness of about 3cm.
Now using the 5cm round pastry cutter, push it sharply into the dough – do not twist the cutter or this could spoil the shape! When you have cut out as many scones as you can, lightly knead the remaining dough again and repeat.
Then place the scones on a baking tray lined with some baking paper. Dust each scone with flour and bake for 12–15 minutes.
When they have risen and turned a golden brown, they are done. Transfer the scones to a wire rack and eat one they have cooled down.
To serve, spread with jam (first) and top with cashew cream.