Scone
- 225g self-raising flour
- 1 tsp baking powder
- 50ml maple syrup
- 80g vegan butter, room temperature
- 80ml unsweetened soy milk
- Pinch of salt
Vegan ‘egg’ wash
- 1 tsp unsweetened soy milk
- 1 tsp maple syrup
The recipe I’m going to introduce you to today isn’t my own recipe, my dearest friend Cyan Koo shared it with me. She’s a very talented chef and is the founder of Hong Kong cookery studio, Studio Pretzels.
The first time I had this scone was almost 15 years ago. After a night out, I stayed over at her apartment and the following morning she said she’d make me a quick breakfast. 30 minutes later she brought me a homemade scone with butter and fig jam. (30 minutes? From prepping to baking… that’s incredible, right?)
It was heaven!! Even after all these years I still remember how amazing those scones were. Buttery and moist, golden on the top, crispy on the edges and fluffy inside. It was the perfect breakfast that morning, and I’m not going to lie, it cured my hangover! 😂
The original recipe is not vegan but after a few attempts I’ve managed to successfully recreate this delicious scone recipe with vegan ingredients.
First, sift the flour, baking powder and salt into a large mixing bowl.
Combine the maple syrup and butter in another bowl and mix well with a fork.
Slowly stir the syrup mixture into the flour and keep mixing with a fork until it resembles fine breadcrumbs.
Add in 80ml of soy milk and gently stir for another 1-2 minutes, don’t overwork the dough. Cover with cling film or a kitchen towel and let the mixture rest for 15 minutes.
While the dough rests, preheat the oven to 220C and prepare the vegan “egg” wash, which is just 1 teaspoon of soy milk and 1 teaspoon of maple syrup combined together.
Line a large baking tray with parchment paper. Drop large spoonfuls of dough onto the sheet – you should get around 8 scones. To avoid tough scones, do not press or compact the mixture down.
Bake for 10 minutes, brush them with “egg” wash and bake for another 2 minutes until golden and cooked through.
Remove the scones from the oven and serve them warm with vegan butter and jam.
After the photoshoot, I ate one of the scones with apricot jam. It was warm and savoury with a hint of sweetness, fluffy and crunchy… plus, it went excellently with a cup of my favourite French Earl Grey tea. A big smile on my face, happiness can be very simple. 😁😁😁
Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!
Print it
Difficulty: Easy
Serves: 8 muffins
Prep.: 20 mins | Cook: 15 mins
Ingredients:
Instructions:
- Sift the flour, baking powder and salt into a large mixing bowl.
Combine the maple syrup and butter in another bowl, mix well with a fork. - Slowly stir the syrup mixture into the flour, keep mixing with a fork until the mixture resembles fine breadcrumbs.
- Add in 80ml of soy milk and gently stir for another 1-2 minutes but be careful not to overwork the dough. Cover it with cling film or a kitchen towel and rest it for 15 minutes.
- While the dough rests, preheat oven to 220C and prepare the vegan “egg” wash by combining 1 teaspoon of soy milk and 1 teaspoon of maple syrup.
- Line a large baking tray with parchment paper. Drop large spoonfuls of dough onto the sheet, you should get around 8 scones. To avoid tough scones, do not press or compact them down.
- Bake for 10 minutes, brush them with “egg” wash and bake for another 2 minutes until richly golden and cooked through.
- Remove the scones from the oven and serve them warm with vegan butter and jam.
Leave a Comments