Scones- my daily breakfast

Most vegan cookbooks I have are from the US. Although I have some Australia ones, I can count them all on one hand- and they are less than 5. It is always interesting to see the differences in US and Australian cooking- different names for ingredients, utensils, even baked goods.

Once such example is cookies- we don't have cookies over here - we have biscuits (although the word is getting more usage). And what are called biscuits in the US are called scones over here (and in the UK/NZ).

I have been missing scones for the past few weeks, dreaming of the flaky buttery morsels drenched in raspberry jam and topped with a cloud of cream.

After a few attempts, I have mostly perfected my own vegan scone and cream recipe. Although the cream is not an exact representation of the dairy version, when placed atop a jam-covered scone it has the same "mouthfeel,"making it difficult to assume that the scone could be any different.

You will need wait to prepare the cream at least 4 hours before making the scones. Resist the urge to use the cream early- tofu's strength comes from its ability to absorb other flavours while receding its own 'beany' flavour, to the point where you would never guess that the food had tofu in it.

Vegan Cream:

- 300g silken firm tofu
- 1/4 c vegan margarine (I use Nuttelex)
- 1/4 c icing sugar (make sure it is pure sugar and free of cornstarch)
- 1 t pure vanilla extract
- 1/4 c water
- 2 t agar powder

First blanch your tofu. The instructions here are very good - bring a pot of water to boil, remove from heat and add the roughly chopped tofu. Cover and let stand for 5 minutes. Set aside to drain well in a strainer for at least 30 minutes.

Place the tofu, margarine, vanilla and icing sugar in a blender. Set aside.

Place the water and agar powder into a small saucepan. Heat the saucepan over medium heat and stir until the mixture thickens. Quickly remove from heat and place the mixture into the blender.

Blend all ingredients together, scraping down the sides occasionally.

Pour the cream into a bowl and refrigerate for a few hours. This will allow the cream to solidify and the creamy vanilla flavour to develop.


Now for the scones- make sure your oven is hot and at the correct temperature- use an oven thermometer!

Scones - makes approximately 8 scones:

- 1 1/2 c plain flour
- 2 t baking powder
- 1 T sugar
- 1/3 c vegan margarine, chilled + cut
- 1/3 c soy milk

Preheat oven 220 C (430 F). This may take a while, so start preheating at least 15 minutes before making the scones.

Lay a piece of baking paper over a baking tray.

Sift the flour and baking powder into a bowl. Stir in the sugar.

Add the margarine into the flour mix. Using a knife, start cutting the butter into the flour. When they resemble small lumps, rub the butter and flour together between your fingers. Use rapid motions and continue until the mixture resembles rough breadcrumbs.


Add the soy milk and stir the dough together with a knife. It may look like it won't come together, but it will. Once this happens, bring the dough together with your hands and lightly knead it for two turns- this should only take less than 30 seconds.

Flatten the dough with the palm of your hand, until it is roughly 1.5-2 cm in height. Grease the inside and outside rim of a glass drinking cup- this will be your scone cutter. Use the glass to cut circular scone shapes out of the dough.

Place scones onto the baking tray, put in the oven and bake for 15 - 25 min or until the scone tops are lightly golden.