Vegan English Scones

The perfect recipe for your vegan Afternoon Tea. Super simple and easy to make, besides being delicious and vegan, of course.

Before I moved to London, I had no idea what the English Afternoon Tea was. I thought people here enjoyed drinking tea in the afternoon, and that was it. But obviously, that's not all, and living in England I found out about this delicious tradition full of mini sweets and sandwiches called Afternoon Tea.

In a perfect Afternoon Tea the scones are not dry. They need to be served still warm and perfectly crunchy on the outside and soft on the inside.

As London is the most vegan friendly city in the world, I had the opportunity to try different Afternoon Teas, both in restaurants and hotels, and had all kinds of experiences. Here I learned that although the flavors of teas, sandwiches, and sweets may vary, one thing never changes. An English Afternoon Tea must have Scones. Which are a cross between a biscuit and a bun, crunchy on the outside and soft on the inside, served warm with cream and jam. They are so important in this tradition that you can even judge the quality of Afternoon Tea by the quality of the Scones.

So for you who have never tried an afternoon tea, but want to experience it. Or you who already ate and miss a delicious Scone, I brought this practical recipe with ingredients that are easy to find and a very detailed step-by-step so you can't go wrong.

The list of ingredients is at the end of the post

Step by step of this recipe:

INGREDIENTS:

• 1/2 cup of refined coconut oil (90g)

• 1/2 cup and 1 tablespoon of cold soy milk

• 1/2 cup of vegan yogurt (142g)

• 1 tablespoon of rice vinegar (9g)

• 1 teaspoon vanilla extract

• 3 cups of flour (390g)

• 4 teaspoons of baking powder (25g)

• 1/3 cup refined sugar (65g)

• 1 pinch of salt

INSTRUCTIONS:

1. Freeze coconut oil (give preference to refined coconut oil that does not smell or taste like coconut)

2. Mix the soy milk, vanilla, yogurt, and vinegar and set aside in the refrigerator

3. In a bowl add the flour, sugar, baking powder, mix and set aside

4. When the coconut oil is very hard, cut it into pieces about the size of a pea or a chickpea and add it to the bowl where we made the flour mixture.

5. Mix by hand squeezing the coconut oil pieces with your finger in the flour until they are mashed and covered with the flour. Be careful not to melt all the coconut oil as we need these pieces to be able to reach the perfect consistency of the scones

6. When all the pieces of coconut oil are mashed, add the mixture of milk and yogurt that was in the fridge and mix with a spoon.

7. When you can't mix it with a spoon anymore, mix by hand until it forms a dough

8. Pass the dough onto a floured workbench, also flour the rolling pin, stretch and fold the dough 5 times

9. After the last fold, wrap the dough with parchment paper and set it in the refrigerator for 15 minutes

10. With the dough rested, stretch one last time leaving the dough with a height of 3cm

11. With a greased cup, cut the dough and place the pieces close together (but not touching) on a greased baking sheet. This proximity will help our Scones to grow and be very fluffy

12. Place the baking sheet in the freezer and let the scones cool for 15 minutes, in the meantime preheat the oven to 200°C

13. After 15min, remove the scones from the freezer, sprinkle flour on top of the Scones, and bake them for 25min or until browned.

14. Serve the Scones still warm with coconut cream and jam, and enjoy!

Hope you like it.

See you in the next recipe!