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Cluck, Muck & Cook

Baking & Foodie Blog From Sunny Brentwood Essex

vegan

Vegan hot cross scones

2 March 25, 2019 Bake with the kids

Vegan Hot Cross Scones

I have had some great fun playing around with some Vegan baking over the last few weeks. Something I was a little skeptical about to start with if I am honest, more from my lack of understanding around Vegan baking.

But I tried a few great recipes from the Little Blog of Vegan who I follow on Instagram, which have been delicious, especially the carrot cake and this got me intrigued.

I think the key is to make things that can stand in their own right and where the non vegan equivalent is not so dairy and egg laden that you struggle to get the same textures and flavours.

So it was perfect timing when I was prepping for an Easter baking class that I was presenting with Bake with a Legend that I was asked if I could make the hot cross scones vegan.

Vegan hot cross scones

 

It was such a simple switch. I swapped out the butter for dairy free spread and the buttermilk for almond milk with a squeeze of lemon to give it the acidity needed to help the rise.

They came out tasting delicious, warmly spiced, full of fruit and with exactly that same texture. I have come to realize how inclusive Vegan baking can be. I am tempted to build out a class just around Vegan baking now.

 

Vegan hot cross scones

Makes 8-10 Scones

Ingredients:
225g self-raising flour, plus extra
for dusting
75g dairy free spread (I used Flora)
40g light muscovado sugar
125g mixed dried fruits
½ tsp ground mixed spice
4 1/2 tbsp of your favorite dairy free milk (I used Alpro)
1/2 tbsp of lemon juice
A little dairy free milk to glaze
50g plain flour
2 tbsp caster sugar

Instructions:

  1. Preheat the oven to 220°C/ Fan 200°C/ Gas 7.
  2. Sift the self-raising flour into a large bowl and rub in the dairy free spread with your fingertips.
  3. Stir in the sugar, fruits and spice.
  4. In a jug, mix together the dairy free milk and lemon juice. Pour into the flour mixture and bring together to make a soft dough with your hands. Don’t worry if it seems sticky and a little wet.
  5. Dust a work surface with extra flour, then roll out the dough to no thinner than 2cm.
  6. Using a 4cm cutter, cut out the scones– try not to twist the cutter, as this makes the scones rise unevenly.
  7. Re-roll the off cuts and cut out more. You should get between 8-10 scones.
  8. Place on a baking sheet lined with parchment.

For the crosses:

  1. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough.
  2. Roll out, cut into thin strips and put a cross on top of each scone. Brush with non dairy milk, then bake for 15 minutes, until well risen and golden.

For the glaze:

  1. Dissolve the sugar in 2 tablespoons boiling water.
  2. Use to brush the tops of the scones as soon as they come out of the oven.

 

Cool slightly on a wire rack. Best eaten while warm but once cooled can be kept in an airtight tin for a few days.

 

5.0 from 1 reviews
Vegan Hot Cross Scones
 
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
The ultimate Vegan / Dairy free "Hot Cross Scone" . A lovely warmly spiced , light scone , packed full of fruit and delicious eaten warm out of the oven . A great inclusive Easter bake that everyone can enjoy.
Author: CluckMuckCook
Serves: 8-10
Ingredients
  • Makes 8-10 Scones
  • Ingredients:
  • 225g self-raising flour, plus extra
  • for dusting
  • 75g dairy free spread (I used Flora)
  • 40g light muscovado sugar
  • 125g mixed dried fruits
  • ½ tsp ground mixed spice
  • 4½ tbsp of your favorite dairy free milk (I used Alpro)
  • ½ tbsp of lemon juice
  • A little dairy free milk to glaze
  • 50g plain flour
  • 2 tbsp caster sugar
Instructions
  1. Preheat the oven to 220°C/ Fan 200°C/ Gas 7.
  2. Sift the self-raising flour into a large bowl and rub in the dairy free spread with your fingertips.
  3. Stir in the sugar, fruits and spice.
  4. In a jug, mix together the dairy free milk and lemon juice. Pour into the flour mixture and bring together to make a soft dough with your hands. Don't worry if it seems sticky and a little wet.
  5. Dust a work surface with extra flour, then roll out the dough to no thinner than 2cm.
  6. Using a 4cm cutter, cut out the scones– try not to twist the cutter, as this makes the scones rise unevenly.
  7. Re-roll the off cuts and cut out more. You should get between 8-10 scones.
  8. Place on a baking sheet lined with parchment.
  9. For the crosses:
  10. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough.
  11. Roll out, cut into thin strips and put a cross on top of each scone. Brush with non dairy milk, then bake for 15 minutes, until well risen and golden.
  12. For the glaze:
  13. Dissolve the sugar in 2 tablespoons boiling water.
  14. Use to brush the tops of the scones as soon as they come out of the oven.
3.5.3251

 

1 March 14, 2019 Bake with the kids

Vegan Biscoff Sweet Rolls

I have been inspired by a lot of vegan baking posts of late, especially the Little Blog of Vegan, whose bakes always look so delicious, so I committed to a weekend of Vegan baking, Alongside a vegan carrot cake for work and a vegan no bake Lotus Biscoff tart for home, I also wanted to develop something new. I love baking bread and also have a passion for Lotus Biscoff biscuits. So I set about trying to bring the flavour of speculoos, which is basically what a biscoff biscuit is, into a roll that had a little bit of sweetness but not too much and had to have those lovely spice flavours.

Biscoff Sweet Rolls

Biscoff Sweet Rolls

As always with anything Biscoff related, my youngest son volunteers as chief tester and he is a hard judge to please. A few attempts later I got the thumbs up, the rolls being the right consistency and they had enough spices to amp up the actual Biscoff spread also added to the dough.

Biscoff Sweet Rolls

Biscoff Sweet Rolls

These are easy enough to make and are delicious slightly warm but can also be stored in an airtight box for a day or two.

With the amount of Lotus Biscoff biscuits we get through in our house you would think we are sponsored by them, sadly not, we are just addicts 😉

Makes 9-10 rolls

INGREDIENTS
130g warm water
250g white bread flour
1 teaspoon dry yeast
25g soft brown sugar
60g Biscoff spread
1 teaspoon vanilla bean extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
30g vegetable oil (I use rapeseed oil)
Icing sugar to dust

Method

  1. Whisk together the hand warm water with the Biscoff spread, brown sugar, vanilla extract and yeast.
  2. In the bowl of a stand mixer with a dough hook, mix together the flour, salt and spices.
  3. Pour in the liquid mixture and add the oil.
  4. Knead for 7 minutes in the mix until the dough is smooth and elastic. If doing this by hand, knead for about 10 minutes.
  5. Place the dough into a lightly oiled bowl, cover with clingfilm and allow to rise in a warm place until doubled in size (about 2 hours).
  6. Once risen, knead for a minute to knock the air out and divide the dough into 50g balls. You should get around 9-10.
  7. Line a baking tray with baking parchment.
  8. Shape each piece of dough into a tight ball and place them onto the baking tray giving them room to rise.
  9. Oil a piece of cling film and gently lay over the top of the rolls to stop them drying out.
  10. Allow to rise again until they are double in size.
  11. Preheat the oven to 180 degrees C /160 degrees C Fan, and bake for about 15 minutes, until golden.
  12. Dust with some icing sugar on top.

Vegan Biscoff Sweet Rolls
 
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Delicious light and fluffy vegan Biscoff sweet rolls,a little bit of sweetness, but not too much and had to have those lovely spice flavours.
Author: CluckMuckCook
Serves: 10
Ingredients
  • 130g warm water
  • 250g white bread flour
  • 1 teaspoon dry yeast
  • 25g soft brown sugar
  • 60g Biscoff spread
  • 1 teaspoon vanilla bean extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 30g vegetable oil (I use rapeseed oil)
  • Icing sugar to dust
Instructions
  1. Whisk together the hand warm water with the Biscoff spread, brown sugar, vanilla extract and yeast.
  2. In the bowl of a stand mixer with a dough hook, mix together the flour, salt and spices.
  3. Pour in the liquid mixture and add the oil.
  4. Knead for 7 minutes in the mix until the dough is smooth and elastic. If doing this by hand, knead for about 10 minutes.
  5. Place the dough into a lightly oiled bowl, cover with clingfilm and allow to rise in a warm place until doubled in size (about 2 hours).
  6. Once risen, knead for a minute to knock the air out and divide the dough into 50g balls. You should get around 9-10.
  7. Line a baking tray with baking parchment.
  8. Shape each piece of dough into a tight ball and place them onto the baking tray giving them room to rise.
  9. Oil a piece of cling film and gently lay over the top of the rolls to stop them drying out.
  10. Allow to rise again until they are double in size.
  11. Preheat the oven to 180 degrees C /160 degrees C Fan, and bake for about 15 minutes, until golden.
  12. Dust with icing sugar
3.5.3251

 

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