Vegan spooky scones are the perfect edition to your Halloween tea parties - just don't forget the jam and scream!
Scones always remind me of when I discovered my love for baking in primary school. We would have a school helper come in and she would take four of us throughout the day to make scones. We got to make the dough from scratch and she taught us about rubbing the dough with our fingertips as that is the coldest part of your hands. We would place our raw creations on that infamous blue paper with our names written on, and she would take them to bake in the school kitchen oven - which made the school smell amazing. Our baked goods would then return at home time for us to share with our family.
I feel Autumn is the optimal time for baking and there is nothing more cosy than making scones with a spooky twist.
Ingredients
350g self-raising flour, extra for dusting
¼ tsp salt
1 tsp baking powder
3 tbsp caster sugar
95g vegan baking block (most supermarket brands are vegan)
150ml plant milk, plus extra to glaze (I opt for oat milk)
Handful of raisins/sultanas/cranberries (for the "eyes")
Method
Mix the flour, salt, baking powder and sugar in a bowl.
Rub the vegan baking block between your fingertips until you have fine breadcrumbs.
Gradually stir the milk into the flour mixture until you have a smooth dough.
Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick.
Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
Remove the dough from the fridge and using a ghost cutter, cut out the spooky scones.
Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one.
Brush the tops only of the scones with the extra milk (Tip: Try to ensure the milk doesn't drip down the sides of the scones or they will cause them to rise unevenly.)
Push your raisin eyes into the scones and pop the scones in the freezer for 15 mins.
Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown.
Serve with jam and vegan cream, and a pot of tea.
Vegan VVitch Top Tips
Do not skip the fridge/freezer process as this ensures the scones are fluffy and well risen
Turning the scones over to top side down once cutting their ghost shapes gives the scones an even top so they do not dome.
You could add cinnamon to the mixture and use a pumpkin cutter for a sweet autumnal treat
I had vegan cream and blackcurrant jam in my scone, my fiancé enjoyed his scone as a dessert with coconut yoghurt, homemade granola and blackcurrant jam.
I hope you enjoy my spooky scones recipe. Why not make this sweet treat for a Halloween tea party for all your favourite ghouls?
You can check out my other spooky recipes below!
Blessed be,