• Suzanne Pinkney

Recipe: Vegan Rose and Cherry Scones

I adapted this from a recipe for traditional buttermilk scones and added flavours I like. You can substitute both the dried fruit and rose essence with whatever you want, you could try chopped dates or blueberries, orange blossom water or almond essence... For plain fruit scones, add raisins and vanilla essence instead. Makes approximately 12 scones.


400g plain flour

1/2 tsp baking powder

3/4 tsp bicarbonate of soda

1/2 tsp salt

80g dried cherries

175g margarine (I like Pure vegan margarines)

250ml soya milk

2 tbsp lemon juice

1/2-1 tsp rose essence (depending on taste)


1. Preheat the oven to 220°C or Gas Mark 7 and line two baking trays with baking parchment.

2. Warm the soya milk up to room temperature and add the lemon juice. Stir and leave to curdle.

3. Sift the flour, baking powder, bicarbonate of soda, and salt into a mixing bowl.

4. Rub the margarine into the dry ingredients until it resembles fine bread crumbs.

5. Stir the dried cherries into the dry ingredients.

6. Add the rose essence to the curdled soya milk and stir.

7. Make a well in centre of the dry ingredients, then add the milk. Stir gently with a wooden spoon until well combined. The mixture will be wet.

8. Turn out the dough onto a well floured board, add some flour to the top of the dough. Gently combine until it forms a soft dough but don't work it too much!

9. Pat the dough out until it is 3cm thick then use a round cutter to cut out some scones, placing them onto one of the baking trays.

10. Recombine and pat out the dough, then cut out more scones. Repeat until you have used up all the dough.

11. Put the scones in the oven for around 10 minutes. They should be brown on top and sound hollow when you pat their bottoms.

12. Leave to cool a little before eating. Delicious on their own or with margarine and cherry jam.

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