Last Thursday I attended the book launch for plant-based queen, Leozette Roode’s The South African Vegan Cookbook. And then I made some really, really good scones.
I think, broadly, when turning a commonplace recipe into one that’s plant-based, one of two things can happen (assuming your recipe was a success). Option one. Your food turns out well ‘considering it’s vegan’ - a polite way of saying ‘This is nowhere near the real thing, but look, you tried.’ Option two. It’s genuinely, damningly, ‘why would you EVER eat animal products if you could have this and never miss them’ good. These scones fall firmly in the latter.
You can find the recipe below, and get your hands on Leozette’s carefully-curated book (R265-R315) from online retailers (Loot, Takealot), and brick-and-mortar bookshops across the country. You can also enter to WIN a signed copy here.
Britney Varley’s Soya & Cider Scones
Yields ten scones in 45min. Please read the recipe through twice before starting. You will need a large mixing bowl, a cookie cutter (use the end of a short glass if you don’t have), a baking tray, and some wax/baking paper.
2 teaspoons of apple cider vinegar
1 cup unsweetened soya milk
2 cups of cake flour (preferably stone ground)
4 teaspoons of baking powder
1/2 teaspoon of baking soda
1.1/4 teaspoons of salt
1/2 a cup of solid coconut oil
Olive oil for basting
Preheat the oven to 200℃.
Mix the apple cider vinegar into the soy milk. Let it stand for a few minutes. In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt. Break your coconut oil into pieces. Mix it into the dry ingredients with your hands (you will get messy- embrace it, for the sake of scones). Handle the dough quickly so the coconut oil doesn’t melt from the heat of your hands.
You want whole, small pieces of coconut pieces in your scones as it’s this that’ll create those famous scone flakes. Add the soya and cider mix into the bowl. Stir until well-combined and you have a dough mound. If the dough is too sticky, add one or two more tablespoons of flour at a time and mix in.
Place the dough onto a floured surface. Fold the dough into itself and knead. Roll the dough to a 2.5cm thickness. Cut ten rounds with a cookie cutter. Place the rounds on a baking tray lined with wax paper. Leave enough space around each scone for them to expand. Baste with olive oil. Now bake for 10-12min until they are golden and baked-through. Pair with Orley Whip’s dairy-free dessert topper (get ready for an arm workout if you’re sans an electric mixer), strawberry jam, and fresh-cut strawberries (when in season).