I love scones, its not just the taste though, when I think about scones, I think about time spent in the kitchen with my gran making them. She use to love making the British style scones for tea! So when I think about scones ( and yes I do say it in a VERY British accent) I think about happiness and family. This is my grans recipe that I’ve adapted and made vegan and just way more scrumptious! So get your cup of tea ready! because this is a treat!
RASPBERRY SCONES – 9 scones
( NOTE for the vegan buttermilk add 1 tbsp lemon juice to the soy milk and let sit for 10 minutes)
* 2 cups flour ( I used orgran gluten free flour)
* 6 Tbsp margarine
* 1/3 cup organic brown cane sugar
* 2 Tsp baking powder
* 1/4 Tsp baking soda
* 1/2 Tsp vanilla
* 1/2 Tsp cinnamon
* 1 flax seed egg ( I used orgran no egg)
* 2/3 cup vegan buttermilk (see note at the top)
* 1 cup Raspberries ( I used frozen and by mistake added some blueberries as well)
Preheat oven to 400F
In a bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add the margarine to the dry mixture and combine with hands until mixture resembles coarse crumbs.
In a separate bowl combine flax egg, vegan buttermilk and vanilla. Add the wet mixture to the dry mixture and stir till well combined, next fold in the raspberries. Grease a baking sheet and drop about 2 heaped tbsp worth of the mixture on to the sheet, repeat until sheet is covered ( leave about a cm spacing in between, because they do spread).
Bake in the oven for 12-14 minutes or until golden brown. Enjoy when its still hot!