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!
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
.jpg)
Comments