Vegan Scones With Strawberry Balsamic Jam

Scones might be a favourite summer recipe for many, but we’ll happily eat these all year round!

Ingredients

-1 scones+

Metric

Method

1. 1

   Place the tin of coconut milk in the fridge to separate the cream.

   
2. 2

   Put the soya milk and apple cider vinegar into a small bowl or jug, stir to combine, then leave to one side to curdle into a vegan buttermilk.

   
3. 3

   Next, sift the flour, baking powder and a pinch of salt into a large mixing bowl. Add the sugar and stir to combine. Add the vegan margarine and mix it into the dry mixture with your fingertips until it resembles a crumble. Then pour the vegan buttermilk into the bowl and combine fully.

   
4. 4

   Tip the dough out on to a lightly floured worktop and knead four or five times until completely combined. Wrap the dough in baking paper and refrigerate for 30 minutes. 

   
5. 5

   Preheat the oven to 200°C fan / 425°F.

   
6. 6

   Meanwhile prepare the coconut cream by opening the can of coconut milk and scooping out the cream that has set at the top (you can add the leftover coconut water to smoothies). Transfer the cream to a mixing bowl along with the icing sugar and vanilla extract. Whisk until fully combined, then refrigerate so the cream solidifies again.

   
7. 7

   Once the dough has finished chilling, roll it out until it’s 2–3cm (1”) thick and use a round cutter 6cm (2–3”) in diameter to cut out the scones. Re-roll any leftover dough and keep cutting out scones until you have 6–8 in total.

   
8. 8

   Place the scones on a large baking tray and brush with olive oil. Bake for 12–15 minutes, until golden.

   
9. 9

   Leave the scones to cool slightly before serving with the coconut cream.