Vegan Scones with Lemonade
Make delicious light vegan scones in under 30-minutes. With only 4-ingredients you can recreate Devonshire Teas every day.
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Servings: 10 scones
Calories: 249kcal
Equipment
- Round cookie cutter
Ingredients
- 3½ cups / 525g self-raising flour self-rising
- 1 cup / 250ml / 230g coconut cream full-fat or Oatly vegan cream
- ½ tbsp / 10ml apple cider vinegar
- 1 cup / 250ml / 240g lemonade Sprite, cold
Instructions
- Preheat oven to 210°C/410°F conventional or 190°C/374°F fan. Line tray with baking/parchment paper.
- Sift the flour in to a large mixing bowl and, using a butter knife, create a well in the centre.
- Add the coconut cream or vegan cream (shake the can well if you are using canned cream), apple cider vinegar and lemonade. Bring the mixture together using the butter knife.
- When it is loosely combined, tip the mixture out on to a floured surface. Touch the dough only enough to bring it together in to a rectangle.
- Dip a round cookie cutter in to flour and cut the dough in to rounds. Dip the cutter in to the flour after each round.
- Place the rounds so they are just touching on the prepared baking tray and brush them with a little milk.
- Bake them in the oven for 17-20 minutes or until risen and golden.
- Remove from the oven and separate to serve with jam and dairy-free whipped cream.
Notes
Ingredients and Substitutions
Lemonade: By lemonade, I am talking about "Sprite" style lemonade not American lemonade made with lemons, water and sugar. You can make this recipe with soda water too although they will be less sweet.
Coconut Cream: Use full-fat coconut cream, not lite. The scones are less fluffy if they don't have enough fat in them.
Self-Raising (rising) Flour: Using self-raising flour is common here in Australia but you can make your own if you don't keep any in the cupboard. Sift 1 cup of flour and 2 teaspoons of baking powder together for 1 cup of homemade self-raising flour.
Scones are easy to make; the dough is sticky but it's supposed to be. Go with it.
Top Tips for Perfect Scones
1. Sift your flour for deliciously fluffy and light scones.
2. Use chilled lemonade and cream. This will make them rise up beautifully when they hit the hot oven.
3. Use a butter knife to bring the batter together in a bowl not a spoon.
4. As soon as the dough comes together tip it out on to a floured surface and, with floured hands, bring it together in to a rectangle about an inch tall. No need to knead!
5. The less you touch your scone batter the lighter and fluffier your scones will be. The dough is super sticky but that's OK. Don't be tempted to add flour or work it too much.
Nutrition
Calories: 249kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 122mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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