These vegan sugar free scones are perfect for breakfast, lunch and dinner. They can be served with savoury dishes and also jam and cream for dessert, very versatile! These child friendly scones are fluffy, light and delicious even though no sugar is added☺
I was planning to make soup for dinner the other day and thinking that it would be good to serve with a bit of bread. I wanted to have different kind of bread to what we normally for a change. There wasn’t enough time to make yeast bread, there wasn’t cornmeal to make cornbread in the cupboard so I baked these scones and made them sugarless for our soup dinner and also for dessert!
What ingredients do you need?
You only need a few basic ingredients that are probably in your kitchen already!
- soy milk
- apple cider vinegar
- flour salt
- baking powder
- baking soda
- vegan spread
How do you make the vegan sugar free scones?
The making process is very similar to how you make shortcrust pastry. I added a tea spoon of vinegar and some raising agents to make them soft and fluffy.
- Make vegan butter milk by mixing the soy milk and vinegar together and set aside.
- Mix all of the dry ingredients in a mixing bowl and drop the lump of the vegan spread in.
- With a knife, cut and mix the vegan spread and dry ingredients together until crumbly (about pea size crumbs). I don’t recommend to use hands to do this as the mixture should be kept as cold as possible!
- Pour in 3/4 of the butter milk and start combining, this time with your hand. Please do not pour in all of the butter milk at one as you might end up having a really wet dough. If it’s still dry, add the remaining soy milk mixture but do this little by little until you reach the consistency that is soft, not wet but slightly sticky. *You might not need all of the soy milk mixture.
- Wrap the dough in clingfilm and let it sit in the fridge for 30 minutes. The dough will frim up in the fridge that will hold the scone shape nicely.
- Preheat the oven to 230°C (gas mark 8) and prepare a baking tray lined with baking paper. Spread some flour on your working table and roll out the dough to about 2.5cm-3cm thickness.
- Cut out with a circle cookie cutter. Put the remaining dough together and continue cutting out until you have no dough left.
- Place them on the prepared baking tray and baking for 12-15 minutes or until slightly golden on top.
You can serve these scones with
- soup
- casserole
- vegan cheese
- jam
- cream
- gravy dish
Vegan Sugarless Scones
Ingredients
- 90 ml soy milk
- 1 tsp apple cider vinegar
- 250 g plain flour
- a pinch of salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 80 g vegan soft spread cold, straight out from the fridge
Instructions
- Mix the soy milk and the vinegar in a bowl and set aside.
- Mix the flour, baking powder, baking soda and salt in a mixing bowl
- Drop the vegan spread into the flour mixture and start cutting and mixing with a knife until they become crumbly (about a pea size crumbs). I don't recommend to use hands to do this as the mixture should be kept as cold as possible!
- Pour in 3/4 of the soy milk mixture and this time, use your hand to combine and form a dough. If it's still dry, add the remaining soy milk mixture but do this little by little until you reach the consistency that is soft, not wet but slightly sticky. *You might not need all of the soy milk mixture.
- Wrap the dough in clingfilm and let it sit in the fridge for 30 minutes.
- Preheat the oven to 230°C (gas mark 8) and prepare a baking tray lined with baking paper. Spread some flour on your working table and roll out the dough to about 2.5cm-3cm thickness.
- Cut out with a circle cookie cutter. Put the remaining dough together and continue cutting out until you have no dough left.
- Place them on the prepared baking tray and bake for 12-15 minutes or until slightly golden on top.