Sample Lesson: Vegan Baking Course – Fruit Scone Framework

These framework % are so you can understand at a macro perspective the core components –  they don’t scale linearly like a mathematical equation but is indicative for understanding the relationship of the ingredients.

In the below framework we have 4 recipes for sweet fruit based scones. Scones are a wonderful medium which you can flavour and season in infinite ways. Here are 4 of our favourite ways. 

The basic fruit scones – leave out the raisins if you prefer a beautiful white scone or else change them to your favourite dried fruit (just make sure that the dried fruit is in small bite sized pieces).

Blueberry and almond – the blueberries when baked go wonderfully purple and give these scones a lovely juiciness. Use frozen blueberries for a more intense purple colour.

Walnut & date – A wonderful chef who worked with us Claire used to make these and they were always one of our favourites.

Method

• Preheat the oven to 180℃ fan.
• To prepare the flax egg, mix the ground flax with water and mix well together, then set aside to thicken and coagulate to make the binder.
• In a food processor blend the solid coconut oil with the flour, sugar, baking powder and baking soda, salt and spice (if using any spice). Pulse it until the coconut oil is just blended through the dry ingredients evenly and it resembles a breadcrumb like texture. Take care here not to over mix the dough. If you don’t have a food processor just mix by hand ensuring to use the heat of your hands to melt the coconut oil and mix it well with the flour, sugar, salt. It should reach an almost bread crumb like consistency and have no lumps of coconut oil.
• Transfer this to a large mixing bowl.
• Next add the flavour component if using, (sultanas/raisins, blueberries, chopped dates, walnuts, orange zest etc) . 
• Make a slight well in the centre.
• Mix the alternative milk and flax egg together, add to the well in the dry ingredients and with clean hands mix together gently until the dough just comes together, ensure to be light and gentle with your fingers and hands, ensuring you do not over mix the dough (as you don’t want to develop any gluten).
• Tip the dough out onto a floured surface and pat down with floured hands and shape roughly into a round shape, the height of your scone cutter. Lightly flour your scone cutter and cut out your scones, they should weigh roughly 150g each, this will give you 6-7 scones based on the above framework.    
• Put the scones in a container to protect their shape and place in the freezer for 20 minutes. This may seem a little unusual, but this is the magic step that will help your vegan scone rise and disperse the coconut oil evenly while baking, giving you the perfect vegan scone.  
• Transfer the chilled scones to a parchment lined baking tray (ensuring to leave a few inches around each scone to allow them room to expand when baking)
• Use a pastry brush to wash each scone with some plant milk, this will help them go a lovely golden brown while baking. 
• Bake at 180℃ fan for 30 minutes on the upper rack of your oven, rotating the tray half way through cooking time. 
• In the case of the blueberry and almond scones, half way through baking sprinkle over the flaked almond and leave in. The reason why we add them mid way is because otherwise they burn.
• Remove from the oven and let the scones cool for 5 minutes, otherwise you’re likely to burn your mouth!
• Enjoy!