VE Day was a bank holiday in the UK and felt like the perfect day to make scones.
Well, it would have been, but I actually made them yesterday instead.
I call these the substitute scones because I didn’t have any self-raising flour, so I adapted my plain flour for this. The way you do that is by mixing 2 teaspoons of baking powder per 150g of plain flour. I used 350g of plain flour so I added 4.25 teaspoons of baking powder to it.
You add the plain flour and baking powder together and then sieve them together so they are all nice and mixed.
I also made a version of vegan clotted cream that wasn’t exactly the same as regular clotted cream, but did a nice job of trying.
350g plain flour and 4.25 teaspoons of baking powder (or 350g of self-raising flour)
¼ teaspoon salt
1 tsp baking powder
85g vitalite or other vegan butter/margarine
175ml oat milk
1 tsp vanilla bean paste
Squeeze lemon juice
Optional – 3 table spoons of caster sugar
CLOTTED CREAM (not my recipe)
4-6 tablespoons of coconut cream (you can make this by placing a tin of coconut milk in the fridge for a couple of hours and just skim off the top once you open it), plus 50g vitalite and 75g icing sugar, all whisked together.
Preheat the oven to Gas Mark 7/220 degrees/200 degrees fan assisted oven
Add the prepped plain flour and baking powder together and sieve into a bowl adding the salt and extra baking powder (or self-raising if you are using).
Add the sugar if using.
Gently heat up the milk so that it is warm but not boiling, add the vanilla and the lemon juice and set aside.
Place two baking trays in the oven to warm up.
Add the wet ingredients to the dry ingredients and mix to form a dough.
Lightly flour a work surface and roll out the dough and cut out 10 scones (more or less depending on size you want) with a round cutter.
Add to the baking tray, glaze with a little extra oat milk and cook for 10 minutes.
Prep the clotted cream as instructed above and serve the scones with that and jam.