Vegan Drop Scones

Featured_VeganDropScones_NerdsAndNomsense

This past summer, I took my first trip to London.  As a self-confessed Anglophile, it was pretty much the greatest thing EVER.  Lucky for me, the friends I went with are also cut from the same nerd cloth, so my suggestions of taking a 9:30am tour of Shakespeare’s Globe and going to 221b Baker Street was countered with a Harry Potter walking tour of London that ended at Platform 9 ¾ in Kings Cross.

One of our other stops was Afternoon High Tea at Fortnum and Mason.  The best thing about it was that Fortnum has both a gluten-free menu and a vegan menu, which meant that the whole group of us were able to gorge ourselves on scones, tiny sandwiches, and perfect desserts to our heart’s content.

Last weekend, we decided to throw ourselves a grown up tea party and I whipped up a batch of Drop Scones.  These are both vegan and gluten-free and very adaptable for whatever add ins you might want to try.

 

Makes approximately 16 scones

Ingredients:

  • 3 cups flour (all purpose or gluten free)
  • 2 tablespoons baking powder
  • ¼  cup sugar, plus an extra teaspoon for sprinkling the tops
  • ¼ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 ¼ cup soy milk
  • optional add in for this batch – ½ cup of blueberries, thawed

VeganScones_nerdsandnomsense-1

Directions:

  1. First, preheat your oven to 400 degrees and line your baking sheets with parchment paper.
  2. In a bowl, sift together the flour, baking powder, sugar, and salt.VeganScones_nerdsandnomsense-2
  3. Then, add the milk and the oil and mix until just combined.VeganScones_nerdsandnomsense-3
  4. The dough should be clumpy and a little sticky.  If there’s a little of the raw flour left around the edges, you’re good.  Don’t overmix.
  5. Drop by heaping ⅛ cupfuls on your prepared cookie sheet and use your fingers to shape them up and pat the tops flat.  Sprinkle the additional sugar on the tops.VeganScones_nerdsandnomsense-4
  6. Since I was doing a half and half batch, this is where I added the blueberries.VeganScones_nerdsandnomsense-5
  7. This time, I used frozen blueberries that I had thawed.  They were a little too wet and made the dough too loose, so I would recommend fresh blueberries.  The dampness made them hard to reshape perfectly.VeganScones_nerdsandnomsense-6
  8. Bake for 12 to 15 minutes until the bottom edges are browned and the tops look firm. VeganScones_nerdsandnomsense-7
  9. Enjoy!

For the party, I set up a mini tea station – with my new electric kettle.VeganScones_nerdsandnomsense-8

Along with the scones, we had four kinds of mini sandwiches – chicken curry, goat cheese and beet, sliced apple and brie, and chickpea salad, fruit salad, olives, cheese and crackers, homemade lemon and blood orange curd (also vegan!), and vegan, gluten free chai latte cupcakes.  VeganScones_nerdsandnomsense-11

We stuffed ourselves, played an epically long game of Cards Against Humanities, and had a really great time for far less money than if we’d gone out to have high tea.

Vegan Drop Scones
 
Author:
Recipe type: Baked Goods
Cuisine: Desert
Ingredients
  • 3 cups flour (all purpose or gluten free)
  • 2 tablespoons baking powder
  • ¼ cup sugar, plus an extra teaspoon for sprinkling the tops
  • ¼ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 ¼ cup soy milk
  • [optional add in for this batch - ½ cup of blueberries, thawed]
Instructions
  1. First, preheat your oven to 400 degrees and line your baking sheets with parchment paper.
  2. In a bowl, sift together the flour, baking powder, sugar, and salt.
  3. Then, add the milk and the oil and mix until just combined.
  4. The dough should be clumpy and a little sticky. If there's a little bit of raw flour around the edges, you're good. Don't overmix.
  5. Drop by heaping ⅛ cupfuls onto the cookie sheet and use your fingers to shape them up and pat the tops flat. Sprinkles the additional sugar on the tops.
  6. Since I was doing a half and half batch, this is where I added the blueberries.
  7. This time, I used frozen blueberries that I had thawed. They were a little too wet and made the dough too loose, so I would recommend fresh blueberries. The dampness made them hard to reshape perfectly.
  8. Bake for 12 to 15 minutes until the bottom edges are browned and the tops look firm.
  9. Enjoy!
 

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