Gerry Mulvenna's recipes

Vegan Fruit Scones

This recipe is adapted almost directly from the Engine Shed Recipe Book, a wonderful set of recipes probably only available in Edinburgh.

Ingredients

Method

  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Put flour, sodium bicarbonate and cream of tartar in a bowl and rub in margarine until mixture is like fine crumbs.
  3. Add sultanas, mixed spice, cinnamon and chopped fruit and mix well.
  4. Using a blunt knife, stir in soya milk until mixture comes together. You should find it makes quite a wet dough, but this makes wonderfully moist scones.
  5. Flatten the dough into a round (5mm thick) on a floured surface and cut out your preferred size of scone shapes.
  6. Put them on a lightly floured baking sheet and bake for 12-15 minutes.

Last updated: 5 July 2001