Valentines Tea for Two?
What if I were to tell you that these little tea scones are totally vegan? Not my usual fare, but tried and tested and absolutely delicious! I’m so delighted with the outcome of these scones because adding something vegan to our recipe collection this week means we have something for everyone, and we are sharing the love.
I hope you all get to try them this weekend and share some of your own love.
Here’s what goes in
- Half a cup of cold, baking margarine
- 500g of cake flour
- 4 teaspoons of cream of tartar
- 2 teaspoons of bicarbonate of soda
- 1 teaspoon of salt
- 300ml Oat milk
- A little Oat milk for glazing
How to do it
Pre-heat your oven to 180°C. Using your fingertips, rub the margarine and flour together in a bowl, until the mixture is combined but crumbly. Then add the oat milk, bicarb, cream of tartar and salt and mix until a soft dough is formed. Knead this on a lightly-floured surface and then, using a rolling pin, flatten it out ever so slightly until your dough is about 2cm thick. Using a round cookie cutter, or a similar object, (like a glass) with a diameter of about 4cm, press out your scones. Place them on a lined and greased baking sheet, leaving 4cm between each one to give them space to expand. Brush each one with a little bit of oat milk. Bake them for 12 to 15 minutes. They should rise beautifully and still be quite pale with the exception of the golden-brown top. Serve with jam, honey, vegan cheese or a dairy free dessert topping like Orley Whip.
I’ve given you a vegan version here, but butter and cow’s milk can replace the margarine and oat milk.