Enjoy a traditional Scottish bake that originates in the bakeries and cafes of the capital city of bonny Edinburgh. Perfect with a nice cup of tea and some cucumber sandwiches for a tasty Scottish afternoon tea.
Tip in the margarine and using just your fingertips rub the margarine into the flour until the mix looks like breadcrumbs.
57 grams vegan margarine
Mix through the currants.
110 grams dried currants
Add a tablespoon of buttermilk at a time to the scone mixture, stirring well with a cutlery knife or similar.You may need between 8-10 tablespoons to achieve a dough.
Once a dough has nearly formed tip the dough onto a floured surface and gently work it together to a ball. It may be slightly sticky but that's ok, just sprinkle extra flour over.If its too dry and crumbly wet your hands with a little plant milk and try form the dough ball. Or sprinkle some plant milk over the dough and work it into a ball.
Gently pat the dough into a circular shape. For large scones pat down until the dough is about 1 inch high [2 ½ cm].For smaller scones pat down to about ½ inch thick [1½ cm].Measurements are just rough estimates so don't get to bogged down trying to achieve perfection!
Dust the biscuit cutter with some flour, and gently stamp out scones being careful not to twist the cutter as you remove the scone, as this may result in a wonky rising scone. Although wonky rising scones are traditional and just as good!
If you want taller scones then they have to be quite tall going into the oven.
Place the scones onto a floured baking tray or use parchment paper if necessary to prevent sticking.
Lightly glaze the top of your scones with the leftover buttermilk. If you don't have much buttermilk left just use the drips or remnants left on the sides of your jug. A pastry brush is helpful here! But clean finger tips can also do the job!If you don't have enough buttermilk just use some extra plant milk.
Bake on the middle shelf or one shelf under your highest shelf, for about 10-14 minutes. I have a fan oven so smaller scones generally take around 10 minutes and larger scones about 12-13 minutes. Although as fan ovens tend to bake faster other ovens may take a few minutes longer.
Scones will be ready when they smell lovely, have risen, are lightly golden brown and browned on the underside as well.
Enjoy hot from the oven or at room temperature.
Notes
Nutritional data is for guidance only and is not intended to be an exact calculation as ingredients vary.
Its generally advised that fruit scones are best eaten the day they are baked. However I have discovered that the flavour and texture of the scone can be better the next day. Scones will be good for up to 3-4 days.
For stale scones just toast and enjoy. Or re-heat in a hot oven for a few minutes. So good.
Scones cope well with being frozen for up to 2-3 months but possibly longer if well wrapped.
Check out the recipe notes and frequently asked questions above the recipe for top tips on preparing the best scones.
Add any variety of dried fruit to your scones. Such as just sultanas or raisins. Or use a dried fruit mix, the ones intended for Christmas cakes and puddings. Traditional Edinburgh scones would have used currants.
Don't like dried fruit? Just leave them out and maybe add some grated lemon or orange peel for a citrusy scone.
Love cherry scones? Add some chopped glace [candied] cherries in place of the dried fruit.
Edinburgh fruit scones are tasty for breakfast, mid-morning snack, afternoon tea or supper. Or anytime you fancy one.
Plain or fruit scones can be served with a wedge of vegan cheese on the side for a rustic lunch. Add some grapes or cherry tomatoes. Lovely for a picnic lunch.
Want to prepare a double batch? Simply double the ingredients, but only use 1 tablespoon of baking powder rather than 4 teaspoons as too much baking powder can affect the flavour.