Vegan food is constantly changing and evolving. New products are launched all the time, creative cooks are coming up with new methods, and an entire community is buzzing with fresh new ideas. One product that’s been a huge game changer for us is oat milk. I’m not just saying that because I work in a coffee shop: oat milk is also a fantastic addition to the vegan baker’s arsenal. I first read about the effect of oat milk in baked goods in the America’s Test Kitchen book Vegan For Everybody. They take advantage of the sugars in oat milk to give baked goods a lovely brown colour. These scones use oat milk both in the dough and brushed on top to make them look golden brown and delicious. This is another recipe updated and brought across from our old blog.
(for about 12 medium sized scones)
450g plain flour
4 teaspoons of baking powder
1/4 teaspoon of salt
100g margarine (we use Vitalite)
200ml oat milk + a few tablespoons more for brushing the tops
Pre-heat the oven to 200°C and line a tray with baking parchment.
Mix the plain flour, baking powder and salt in a bowl.
Break up the margarine into teaspoon sized amounts and place in the bowl. Rub into the flour until you get a loose, crumb-like consistency.
Mix in the sugar and 200ml of milk, stirring together until it forms a dough.
Tip the dough onto your work surface and pat down until a couple of inches thick. Use a circular cutter (or the top of a glass) to cut out the scones. Keep going until you have used up all of your remaining dough.
Pop the scones on the baking tray and brush over the remaining oat milk.
Cook for 20 minutes, until golden on top.