Light, fluffy and full-bodied. These scones will rock your world, whether you're vegan or not. Full credit goes to the Vegan Lass, who has saved my rear end countless times with her recipes. To you, I say “Thank you.”

Here’s the blah blah before the recipe. Skip this (I won’t get upset).

Hello my Steamy Sconians!.. I mean, Esteemed Steemians!

Recently, a work colleague of mine prompted us all into action by suggesting we bring a plate of food in to school for our weekly morning tea. I adore the idea of people giving their all in the kitchen and building biceps in the pursuit and struggle (sometimes quite late at night) to produce a lovely cake or other scrumptious tasty treat to [gloat about].. I mean share the next day. What makes it quite hard for me is that often, people bring in foods that I just refuse to eat since becoming vegan. It’s not that I can’t eat them. It’s because I can’t stand to eat them knowing the cruelty that’s gone into obtaining some of the ingredients. I shan’t go on any further, but let’s all agree that living a compassionate life is much better than the contrary.

For all those interested, I’ve included a link to my other writing after the jump;
Everyone’s a Vegan at heart. Ridding Yourself of Moral Hypocrisy is Assured to Lighten Your Heart.

So when your back’s against the wall, do what you must and cook the most amazing vegan food you have in you.

Share it with your loved ones and let’s build this incredible body of evidence demonstrating vegan food will rock your world.

Raw Gobbly Stuff (Ingredients)

450g Self Raising Flour

2 tsp Baking Powder (not bicarb soda!)

85g of any non-dairy butter (We love Nuttelex in Australia)

50g White Sugar (also known as caster sugar)

½ tsp Vanilla Essence (you can purchase the expensive vanilla bean pod if your wallet allows, but being cheap, we prefer the imitation variety)

250mL Non-dairy milk (We used soy)

½ tsp Iodised salt (or the pretty Himalayan stuff)

Mixin’s and Bakin’s (Method)

Ah hem.. Wash your hands, people! You’re going to be digging into the dough with your hands, so get off the rings and scrub your nails.

1. Get your oven on, yo! 220 C / 425 F.

2. This is where you mix the dry ingredients with the vegan butter. You’re supposed to sift the flour, salt and baking powder. I’d recommend sifting if you have the appropriate equipment available. Unfortunately, ours was preoccupied draining black beans in the fridge. No sifting for me! Toss in the butter and rub it in with your hands til it’s looking like crumbs.

3. Stir the sugar into the crumby-looking mix.

4. Add the vanilla directly to the soy/non-dairy milk and progressively add the soy to the dry mix. When it’s getting too hard to stir up with whatever utensil you had available at the time, you need to use your hands. A sticky mixture will result. Don’t panic.

5. Now’s the time you want to dump out the mixture onto the bench. Flouring the surface will help you immensely! Gently push the mixture into a ball (I don’t advocate kneading- this isn’t bread) and stretch out by gradually rolling with your hands. Cut in half with a butter knife until you have two little rolls. Cut each in half again until you have eight roughly equal scones.

6. Your oven is well and truly ready for your scones. Grease a walled oven tray (the deep sides will help keep the scones shape and direct growth UP) with a few smears of vegan butter. You’ll know how much to use. It’s not rocket science.

7. Place your scones touching each other in the tray and sprinkle a little soy on top for a bit of a glaze. Kinda adds some visually appealing brownness to the scones during the baking process. Baking took me close to 20 minutes, although my recipe from the Vegan Lass suggested 10-15 minutes. Gas ovens typically require less time than electric ovens. We have an electric oven.

8. Here’s the best bit. When they’re done do yourself a favour an eat a scone within minutes of coming out. There is nothing more satisfying than eating a freshly baked scone with your favourite condiments. We opt for strawberry jam, simply because it rocks.

Photos may help you!

When you don't have a sifter, they'll still come out just fine.

You've got to love my little scales - a Chinese eBay purchase years ago and still going strong!

I added the soy milk slowly to achieve some consistency in the mixture.

When you've got a large roll, cut it into two to produce 'scone logs' like these.

This quantity of mix should produce 8 fair sized scones.

Grease the pan with a few bits of vegan butter.

The oven light is shot, so the best lighting was with the oven door open!

Cooling the scones as they sit on a clean tea towel on a wire rack.

Hayley and I took absolute delight in sampling a piping hot scone! (Look at those gorgeous blue eyes.)

Thanks for sticking around for another journey into my kitchen. I really enjoyed getting dirty and flour-covered and if you choose to as well, be sure to leave comments on how it all went. I love seeing joy and disasters in others' kitchens, too!

All the best,
Nick

All content is original. (The recipe was NOT mine)

Further reading

The Vegan Lass – Fluffy Vegan Scones
http://www.veganlass.com/blog/2016/1/21/vegan-recipe-fluffy-scones

@NickMorphew – My justification for becoming vegan