Is it a biscuit or a scone?

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!




Ingredients

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

Instructions

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.


So biscuit or scone? Let us know if you bake them - tag #cookieandbiscuitbakes on social media or send your pictures to info@cookieandbiscuit.com  







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