I’ve always been curious about how easily simple ‘classics’ can be veganised. I can hardly take credit for this scone recipe, because it’s the basic Edmonds Cookery Book scone with slight vegan tweaks and the addition of semi-dried tomatoes. Pretty good for a shared morning tea with a cuppa and some freshly made Pesto.
I cooked these for 12 minutes, and they were still very light. The Edmonds Cookery Book says 10 minutes, and I have a notoriously bad oven, so I’d suggest checking them at 10 minutes and going from there.
- 3 cups standard plain flour
- 6 tsp baking powder
- ¼ tsp salt
- 30 g vegetable shortening
- 45 g Olivani
- ¾ cup semi-dried tomatoes roughly chopped
- 1 cup soy milk extra ½ cup (optional)
- 1 Preheat the oven to 220°C. Sift the flour, baking powder and salt into a bowl and cut in the vegetable shortening and Olivani until the whole mixture resembles bread crumbs. Stir through the tomatoes.
- 2 Make a well in the centre and quickly add the milk, stirring to form a soft dough. Knead a couple of times and then press onto a lightly floured oven tray.
- 3 Cut the scones into 12 pieces with a sharp knife and separate so that they’re 2cm apart. Brush the tops with a little extra soy milk. Bake for 10–12 minutes.