We love preparing for a party at Fig1. This Thursday we’ve our big Christmas launch night – a chance for customers to see our new Christmas displays and stock, enjoy a glass of wine and taste some of the food we sell. Our last event was tea-party themed so we developed this savoury vegan scone recipe as a great base for pesto, artichoke pate, tapenade and sundried tomato pate by Seggiano. The products themselves are “accidentally vegan” – delicious tastes of the mediterannean that are going to satisfy any customer. The scones themselves were such a success we had lots of people asking for the recipe, so we’ve written it up below and we’re making them again for this Thursday, so come along to our event if you want to try them – the details are here!
Our Vegan Scone Recipe
400g Self raising flour
Level tsp baking powder
Level tsp mustard powder
Level tsp sweet paprika
50g vegan margarine suitable for baking
Small 140g jar of sundried tomatoes, drained and pureed
Almond milk to bind, approx 250ml
Preheat oven to 180 degrees centigrade
Put all the dry ingredients and the trex and margarine in a bowl. Crumb together. Add the sundried tomato puree.
Make a well in the centre and add enough milk to make a soft dough. Bring it together with your fingertips into a ball, without over-working it if possible.
Flour a work surface and a rolling pin and grease a baking tray ready. Roll the scone dough out to about 2.5cm thick and use a cutter to cut into rounds. Brush a little extra milk on the top of each scone. Place on the baking tray and bake for about 18-20 minutes.
Vegan Basil Scone
Instead of the sun-dried tomato paste we also make a basil scone by pureeing a large bunch of basil and adding it to the mix. Note that both the basil and tomatoes contain a varying amount of liquid, so that’s why the amount of milk is approximate!