Vegan Drop Scones & Strawberry Compote
Vegan drop scones are surprisingly easy to make. A fresh plate of them is just a few store cupboard essentials and a few minutes away. Recipe from veganrecipebowl.com
Servings: 4 people
Calories: 238kcal
Ingredients
Drop scone batter
- 125 g plain flour (aka all purpose)
- 25 g soft brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 150 g unsweetened, plain soy milk
To fry drop scones
- 1-2 tablespoons neutral flavour cooking oil (eg. sunflower, corn, etc.)
Strawberry compote
- 250 g strawberries (hulled and roughly chopped in to chunks)
- 50 g white sugar
- 2 tablespoons water
Instructions
Strawberry Compote
- Place strawberries, sugar and water in a pan. Bring to the boil, then immediately turn down to a low simmer. Cook until the strawberries are soft (~5 minutes), then remove from the heat and set aside.
Drop Scones
- In a bowl, mix together all of the dry batter ingredients until evenly distributed. Pour in the milk and gently whisk until smooth. Do not beat heavily or mix longer than needed to form a smooth batter.
- Lightly grease a flat griddle pan or frying pan, and place over a medium heat. Once hot, drop the batter (1 dessertspoonful at a time) in to the pan, allowing a little room for them to expand. Cook until the underside is golden (1-2 minutes), then flip and cook the other side until golden. You should make roughly 12 drop scones.
- Serve immediately with the compote spooned over.
Notes
Drop scones are best when served freshly made and warm. However, the compote can be refrigerated for a few days and any left overs can be spooned over yogurt or pancakes.