I've been eating these scones ever since I can remember - it's my Mum's recipe & it seems like she used to make them at least once a week (but it was probably more like once a month). Then I grew up and started making scones myself. And then I became vegan, but that was OK because the recipe was easily veganisable. This time I made them for breakfast - they only take about 30min from prep to eating.
The photo makes it seem like there are tons of the things - but I used a small cutter (5cm I think) so they're really more like mini scones.Mum's Scones
- 3 cups SR flour
- ½ tsp salt
- 3 TBS Nuttelex, cold
- 1 ½ cups soy milk
Combine the flour & salt in a large bowl, then rub the Nuttelex in with your fingertips until the mix resembles breadcrumbs. Add milk & mix until it just comes together.
Turn dough onto a floured board & pat out until 1-2 inches high (don't overwork the dough). Use a floured scone cutter or glass to cut out the scones. Place them onto the tray with edges touching & brush the tops with a little extra soy milk. Bake 10-15mins until golden & they sound hollow when tapped on the top.
I know there are lots of ways to customise scones but I pretty much just leave the recipe alone - after all, I know it works!
My toppings of choice are jam (this is Raspberry) & Nuttlex with Marmite. D thinks putting marmite on them is disgusting but I really like it and no matter what he says I don't think I'm crazy :-)
We had a few scones left over after breakfast, so they served as afternoon tea as well. This is raspberry jam again with some Soyatoo Whipped Cream. I haven't had the cream before & I don't really like it - too much of a soy flavour for me. I definitely wouldn't serve it to a non-vegan.
