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scones & vegan clotted cream

scones & vegan clotted cream larger quantity

Easy to make, lovely soft wholemeal scones plus a recipe for vegan clotted cream. Makes a soft dough to bake after mixing, and then a good easy clotted cream topping substitute.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert, cake/sweet bread
Cuisine English
Servings 8 scones

Equipment

  • 1 5cm cookie cutter
  • 1 mixing bowl
  • 1 baking sheet
  • 1 piece of greaseproof paper
  • 1 whisk electric is best.
  • 1 jug half-litre

Ingredients
  

  • 300 g wholemeal self-raising flour
  • 70 g plant butter I used flora plant butter half soft, half firm
  • 30 g soft brown sugar you could use golden caster sugar
  • 2 teasps baking powder
  • 190 g plant based milk I used oat milk, but any will do.
  • 50 g whipped aqua faba optional - use 50g less plant-milk if you add the aqua faba
  • 1 teasp vanilla extract
  • 2 teasps lemon juice

Clotted Cream substitute

  • 40 g solid plant butter can use trex or flora - I used flora
  • 40 g soft plant butter I used flora plant butter
  • 20 g icing sugar I used billingtons golder icing sugar
  • 180 g plant based whipping cream oatly is good or Elmlea plant double cream
  • ¼ teasp vanilla extract optional possibly ½

Instructions
 

  • Put the plant milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and the lemon juice, then set aside for later on.
    plant milk, lemon & vanilla in jug
  • Weigh the flour into a medium sized bowl and add the extra baking powder and salt
    weighing in the flour & adding baking powder
  • Weigh in the vegetable fat(s).
    weigh in the vegetable fats
  • Weigh in the sugar.
    weighing in the sugar
  • Rub the in fat with the tips of your fingers until the mixture looks like fine crumbs.
    rubbing the fat into the flour until if resembles fine bread crumbs
  • Set the oven to 220C/200C fan so it's up to temperature when you need it.
  • Make a well in the dry mix.
    make a well in the flour and fat mixture
  • Pour the liquid into the well.
    pour the plant milk mixture
  • Combine it quickly with a large spoon - it will seem quite wet at first, but it will become less so while the oven warms up and you do the rest of the process.
    mixing the dough with a large spoon
  • Prepare a baking tray with some greaseproof paper
    preparing the baking tray with greaseproof paper
  • scatter a generous amount of flour onto a clean dry surface
    flouring the working space
  • Scoop all the soft dough out onto the flour
    scoop out all the dough onto the floured surface
  • shake a generous amount of flour on top.
    shake flour on top of the wet dough
  • Pat the dough into a round shape about 1inch or 3cm thick. You may need to shake a little more flour on as you work the dough.
    patting the dough into a roughly round shape 1 inch to 3cm high
  • This should enable you to cut 4 scones from this first shaping with a 5cm diameter cutter (usually the medium sized one in a set of 3)
    cut 4 scones from the first shaping
  • You will then need to amalgamate the dough a couple of times to get the last 4 scones out of it. The last one will probably need to be squished into the cutter to get a scone from it.
    getting the last few scones out
  • Place them on the grease-proof paper covered baking sheet as you go.
    placing them on the baking sheet as they are cut out
  • Gently brush the tops with some soya cream (or plant based milk)
    gently brushing the tops with soya cream
  • Bake for 15 - 18 minutes at 200°C Fan (220°C ordinary) until golden brown.
    scones baked and fresh from the oven
  • Eat warm or cold on the day of baking, generously topped with jam and vegan clotted cream. If freezing, freeze once cool. Defrost, then put in a microwave oven for 20 seconds per scone
    scones & vegan clotted cream

Making the clotted cream

  • weigh the plant butters into a smallish bowl
    weighing the plant butters
  • sieve in the icing sugar
    sieve in the icing sugar
  • use a fine sieve and the back of spoon to get the lumps out.
    sieved icing sugar
  • mix with the electric mixer - use a low speed at first or the sugar will go everywhere.
    whisking the icing sugar and butter
  • add in the double cream - elmlea or oatly are good
    adding in the plant cream
  • whisk until stiffish peaks are formed
    whipping the clotted cream mixture
  • when you have nice firm peaks put in the fridge to firm up a little more.
    showing nice firm peaks
Keyword easy, low sugar, scones, wholewheat
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