I make these in the autumn with pumpkin- but toning it down with applesauce and less spices makes them great for rainy, glum spring mornings like today. I’ve made these for many bake sales, but since I basically refuse to measure anything I never thought the recipe was worth sharing. Today I finally worked out how to make them more scone-like and less cake-like while still keeping them vegan :) They’re not the most healthy of things, but they’re definitely better for you than most scones. No matter how health-conscious I am, I can’t resist a good scone…what can I say, I’m English!
The only measuring cups I have are a 1-cup scoop and a 1/3 cup scoop…so these are very approximate. Trust me, they’ll still work.
- 1/2 cup sugar (I like to use brown since it’s less refined)
- 3 1/2 cups whole wheat flour (white is so 1950s)
- Ground flax seed (you could omit this but I take any opportunity I can to sneak healthy stuff into the food I make. I have no clue how much I tipped into the bowl, probably about a quarter cup.)
- Pinch of salt
- Baking powder (maybe 3 teaspoons? Some people would add baking soda as well, but I never use the stuff- it’s impossible to store it long enough to get through the whole box without it absorbing every smell in your house.)
- 1/2 cup vegan margarine
- Applesauce (probably just under 2 cups)
- A few teaspoons of ginger (usually I’m all about fresh – but powdered mixes into the dough better, and is a bit more gentle)
- A few shakes of powdered cinnamon
- A tiny bit of nutmeg (really, less than a teaspoon or else they’ll taste like Christmas)
- Dried fruit (optional but recommended- I use raisins or cranberries)
- Mix everything except the applesauce, margarine, and dried fruit. A real baker would sift the flour, but who has time for that?
- Add the margarine- Some people may use one of those fancy double-bladed devices to cut it in properly, but I find smashing it against the side of the bowl with a spoon to be more than adequate.
- SLOWLY add applesauce. Based on my ineptitude in measuring, you may not need 2 cups or you may need more. You can stir it at first, but it’s far more rewarding to knead with your hands. If you have dried fruit, knead that in too.
- This is the key to successful vegan scones: The dough needs to be far more wet and sticky than when making regular scones – as they are vegan, there is less fat in these scones. Because there is less fat, you have to include more moisture to account for evaporation when they bake so they don’t get too dry. (Hey, I did science!)
- Drop them onto a greased (Again, less fat- they’ll stick easily) cookie sheet. Bake around 350 degrees for as long as it takes. Sorry, I was busy making a cup of tea and forgot to time them; it probably took about 30 minutes. They take much longer to cook all the way through than non-vegan scones because the oven is set lower to prevent the outside getting too brown before they cook properly in the middle. (Look, more science!)
These are delicious plain, but even better when halved and eaten warm (toast them if you’re not eating them right away, though how could you resist?) with vegan margarine, jam, or even more applesauce. Of course, an accompanying cup of tea is mandatory.