The great cross atlantic divide....and half of the reference behind cookie&biscuit. Well, no matter what you think, these vegan biscuit/scones are fluffy, soft and amazing, so get to baking!
240 ml unsweetened non dairy milk
1 Tbsp (15 ml) apple cider vinegar
275g plain flour
1 Tbsp baking powder
1/2 tsp bi carbonate soda
3/4 tsp sea salt
60g non-dairy, unsalted butter
Preheat oven to 220c, and add apple cider vinegar to milk to make "vegan buttermilk." Set aside.
In a large mixing bowl, whisk together dry ingredients.
Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand.
Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the "buttermilk" mixture 60ml at a time. Stir until just slightly combined –please note it will be sticky, very sticky.
Dust your counter or a large board with flour, tip dough mix onto surface and knead very gently into a soft dough
Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits
Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers
Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately with whipped coconut cream and jam, or with a thick lashing of vegan butter and maple syrup.
Let (if there are any ) remaining biscuits cool completely before storing them in an airtight container or bag.