3/4 - 1CPlant Based Cream (177 - 237 ml)Very Cold. See note.
2tspLemon Juice or Apple Cider Vinegar (10 ml)
1CPowdered Sugar, sifted (140 g)
3-4tspPlant Milk or Plant Cream
Zest of One Lemon
Mix together in a large bowl the flour, sugar, and baking powder.
Add the cubed vegan butter to the flour mixture. Incorporate the butter into the flour mixture using your hands or a pastry cutter. You want to break the butter into small pieces while rubbing it through the flour. Work quickly so the butter does not melt. Stop when the butter is incorporated and the mixture resembles cornmeal in texture.
Mix the cream and lemon juice.
Add 1/2 cup of cream and mix. If the mixture is dry after mixing, add more cream until the mixture forms a sticky but not soppy dough. Reserve any leftover cream/lemon juice for the optional glaze.
Pour the scone dough out onto a lightly floured work surface.
Sprinkle the dough with a light dusting of flour. Roll the dough into a uniform disk until the dough is 1 inch thick in all places.
For triangle scones, with a long knife or a bench scraper cut the dough in half horizontally, then in half vertically. Then cut each wedge in half (from the outside toward the center).For round scones, use a 3 1/4 in (8 cm) round cookie cutter to cut out circles in the dough. Once you've cut as many pieces out of the dough, shape the remaining dough into a round piece.
Place the scones on a lined baking tray. Leave at least an inch of space between each scone.
Bake in the oven at 415° f (210° c) for 12-15 minutes until golden brown and a toothpick inserted into the middle comes out clean.
Relocate to a cooling rack and cool completely if glazing.You can eat the hot out of the oven if you are not glazing them.
Add the sifted powdered sugar to a medium size bowl. Slowly incorporate the plant milk or cream until the sugar melts into a stiff glaze.
Drizzle over the vegan scones when they are completely cooled.
See notes for various flavor combinations.
AddinsIf you're adding fruit, nuts, or chocolate chips to your scones (see article above) then add the add-in ingredient to the flour mixture before adding the wet ingredients.Then proceed as instructed above.Glazes
Maple Pecan - Add 1 tsp maple syrup to 1 cup sifted powdered sugar and mix. If the mixture is too thick add a few drops of plant based milk or cream at a time until it is the desired consistency (I like mine thick).
Zesty Lemon Glaze - Add 1 tsp lemon juice to 1 cup sifted powdered sugar and mix. If the mixture is too thick add a few drops of plant based milk or cream at a time until it is the desired consistency.
Creamy Vanilla Glaze - Add 1/4 tsp pure vanilla extract to cup sifted powdered sugar and mix. Add a few drops of plant based milk or cream at a time until it is the desired consistency.
Blueberry Lemon Glaze - Add the zest of one lemon to 1 cup sifted powdered sugar and mix. Add a few drops of plant based milk or cream at a time until it is the desired consistency.
Note: These scones freeze exceptionally well. Once you have cut the scone dough, wrap them individually in baking paper.Then, place them in a freezer bag and seal it. Lay flat in the freezer and freeze.When you're ready to bake them remove from the freezer and place on a lined baking tray. Leave at least an inch of space between each scone.Bake in a preheated oven at 400° f (175° c) for 15 - 20 minutes or until golden brown and baked in the center (toothpick inserted into the middle comes out clean).Plant Cream NoteYou can use any plant cream you like. I have used almond, oat, and most recently full fat coconut cream. They all work.