Auntie Carole’s Drop Scones (Vegan)

Growing up, one of my favorite things to do was bake scones with my Auntie Carole. Her scone recipe always produced the flakiest, butteriest, and moistest scones. I would always look forward to making them at her house and eating them with butter and jam as soon as they came out of the oven. We would all sit in her kitchen and eat as many as we could and we always made enough to take home for later as well. When I got older, I taught Auntie Carole’s granddaughter how to make the scones. It was so special to share something that was always close to my heart with someone we both love. I hope you guys will make this vegan version of the recipe and share it with someone you love.

Ingredients

2 Cup flour

¼ Tsp salt

½ Cup unsweetened soy milk, cold

1 Tbsp baking powder

½ Cup cold vegan butter, cubed

½ Cup your choice of raisins, chocolate, or cranberries

¼ Cup sugar

2 Tbsp Aquafaba

Procedures

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

Mix together flour, baking powder, sugar, salt in a large mixing bowl until well combined.

Add the cubed butter to the dry ingredients and toss until all the butter is coated in the flour mixture. Then using your hands, smoosh each cube of butter into the flour mixture. Keep doing this until the smooshed butter resembles the size of peas.

Add your choice of chocolate chips, dried fruits or nuts into the bowl and toss to combine. Add the aquafaba and soy milk to the bowl and mix until just incorporated. Scoop about ¼ cup portions of the dough and place on the parchment paper about 1 inch apart from each other. This recipe makes about 10 scones.

Place the scones in the oven and bake for 18 to 20 minutes or until the tops and bottoms are golden brown. Remove the scones from the ovens when they are finished baking and let cool slightly before serving. The scones are best enjoyed warm with vegan butter and jam.