Scones + Jam + Coconut Cream

I didn’t realize how much of a British influence we had in South Africa until I moved here to the US. Our accents are similar, so that’s a big one, but our vocabulary, sayings, food, and even eating styles are completely different! It was only 2 years ago that I had my first PB&J #gasp

One of the distinctly British things that we do is have scones and tea. And it’s not pronounced scOnes, with a long O sound, it’s said “scon” with a short o sound. I see why it’s confusing because there is an ‘e’ at the end that would indicate the long O sound. I don’t blame you for saying it like that, it just doesn’t sound proper. Cheeky, I know.

Tea time is twice a day in South Africa, although somehow we manage to drink about 6 cups a day. It’s usually at about 10am and 3 or 4pm. I’m not even kidding – we had a break time at school called “tea” from 10:00-10:20am. As a child, we would start tucking in to our lunch, and as a teacher, we would meet in the staff lounge for tea and snacks. Somedays it might be scones, other days it could be cucumber sandwiches. Brilliant right!?

I made these for a Christmas get together last year and they were a hit. I forgot about them until the other day when I just felt like a treat. I made 12 small ones and they were pretty hard to cut. Some of them crumbled to pieces. So that’s why I put 8 on the recipe so you can bulk them up a bit to make for easy cutting. Scones are sweet, so don’t expect a Bojangles type biscuit taste when you chomp down on these. Enjoy!

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Scones + Jam + Coconut Cream

Course Dessert, Tea

Cuisine British, Vegan

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8 big scones

Author Rebelle Kitchen

Ingredients

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup cold Earth Balance vegan butter
• 1 1/2 tsp Ener-G egg replacer I buy this on Amazon
• 2 TBS water
• 1 cup almond milk or milk alternative of your choice

Instructions

• Preheat oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the cold vegan butter.
• Whisk the egg replacer and water in a small bowl, then add the almond milk.
• Stir the "egg" and milk mixture into the flour mixture until moistened.
• Turn dough out onto a lightly floured surface, and knead briefly.
• Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

Notes

Serve with vegan butter, strawberry jam and coconut cream. (For the cream I chilled canned coconut cream in the fridge, scooped out the cream from the top and whipped it with my hand-beater for 30 seconds) 

Adapted from allrecipes.com