Vegan scones are made without animal products like butter, cream, and eggs. Non-dairy milk, vegan butter, and egg substitutes like tofu, flaxseed, and mashed banana are used instead. They can be served with vegan butter and jam.
Vegan scones are a take on British quick bread that is made without animal by-products such as butter, cream and eggs. Scones are believed to have originated in Scotland and are a typical teatime treat often served with jam, butter or clotted cream. Vegans avoid foods made with animal products and by-products and therefore would not consume a traditional scone. Baking vegan scones involves selecting substitutes for traditional animal-derived ingredients that mimic the texture and flavor of the original snack.
A traditional scone is usually made with yeast and wheat, oatmeal or barley. Butter is cut into flour with sugar and salt. Eggs and cream are added to the dry ingredients and the dough is typically baked, but some varieties such as the scone are fried. Scones often contain raisins, currents, or cheese. Some variations, such as the tattie scone, are made with potato flour and grilled like pancakes, while in America a scone is often sweeter, drier and cheekier than its British counterpart.
Vegans do not eat foods derived from animals or prepared with animal by-products such as cheese, eggs or honey. As a result, a traditionally prepared scone probably wouldn’t be appropriate for a vegan to eat. Instead, vegan scones made with substitutes for all ingredients that are animal by-products should be offered.
A typical recipe for vegan scones will replace the cream or milk with non-dairy milk. Nondairy milk usually means soy milk, which comes in sweetened, unsweetened, and flavored varieties. Other types of non-dairy milk that can be used when cooking include almond, coconut and rice. Each type affects the final flavor of the scone differently.
There are several brands of vegan butter and shortening sticks available in health food stores and increasingly in supermarkets. This fake butter is usually soy or oil based and looks, tastes and cooks similar to its dairy counterpart. When making any kind of scone, the butter should be cut into the flour so that small pieces remain in the dough.
Substituting the egg for a scone recipe can involve trial and error, because the various vegan alternatives produce different results. Probably the easiest method is to use a commercial egg replacement powder which is essentially made from potato starch. Another common egg substitute in quick breads is vinegar and baking soda. When combined with an acidic ingredient like vinegar, baking soda releases carbon dioxide which bubbles and expands in the dough when heated.
One-quarter cup (55 grams) of soft tofu that has been blended until smooth is equivalent to one egg, but will result in a flatbread with a dense, moist, and almost cake-like texture. Combining 1 tablespoon (15 g) of ground flaxseed with 3 tablespoons (45 milliliters) of water until thick and creamy is the equivalent of an egg, but will impart a nutty flavor to the final product. Half a mashed banana can replace one to two eggs, giving the scone a banana flavor. For a moist vegan bun, consider 0.25 cup (60 g) of unsweetened applesauce as an egg substitute.
Vegan scones can be served just like the traditional variety, and when prepared well, will be nearly indistinguishable. Scones are often eaten at tea time or with breakfast. The classic way to consume a scone is with clotted cream and jam as part of a Devonshire cream or tea. A vegan, however, wouldn’t want to eat clotted cream, so such a presentation would need to be modified to include vegan butter and jam.
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