A lot of people rave about hot cross buns at Easter but I’m not a huge fan so when the wonderful guys at Indigo Herbs reached out and offered to send me an Easter baking hamper* I spent a while working out what I wanted to cook. I love scones all year round but they’re definitely more of a Spring food than a Winter one so I knew I wanted to give vegan scones a go. Too many scones that I find out aren’t vegan friendly so I opted to ensure that these were and the great thing is almost all of the products from Indigo Herbs are vegan friendly.
I chose a mixture of products that are all healthier alternatives to your standard baking ingredients so I wouldn’t feel as guilty whilst eating them. To start with I mixed 150g of coconut flour with 50g of coconut sugar to get the base of the mixture (if you are using regular flour you will want to use 300g but the coconut sugar is the same as any other kind of sugar).
For the butter I used cacao butter which had a lovely smell hinted with chocolate, this is a little more complicated to use than regular butter but works just as well. I melted around 200g over boiling water until it reached liquid form before mixing it in with the sugar and flour. Of course you can use regular margarine/ butter if you’d prefer. I added a little bit of vanilla powder to the whole mixture to give them a bit more of a taste but you don’t have to add this if you don’t want to.
Once mixed together I added a few splashes of soy milk to get the mixture to bind enough without being runny. I then separated my mixture into three so I could make three varieties of vegan scones. I made part of them with your regular raisins and made large scones, I did one mixture with Goji berries and made slightly smaller scones and the final batch I used carob powder and dark chocolate chunks to make a sweeter version and this one I put into a large tin to cut into pieces.
Then it’s just a case of popping them in the oven to cook. I made the raisin ones first and as you can see by the main image they came out perfectly, the goji berries one came out pretty good but the chocolate one was a little crumbly (possibly needed a little more butter/ milk) but we all learn. They all tasted really nice so I don’t mind all that much.