Hello, my dear readers! Today, I’m thrilled to share a delightful treat from my kitchen, a twist on the beloved British classic – Bakewell Scones. I call this recipe ‘Plant-Based Perfection’, because it truly is! These are vegan-friendly Bakewell scones, crowned with a cherry and adorned with a drizzle of icing. Absolute perfection, I promise!
A Twist on a British Classic
Bakewell tarts are a quintessential British delicacy, and transforming them into scones has been a joyful journey of culinary creativity. My Plant-Based Perfection captures the essence of Bakewell tarts – the sweet almond flavour, the cherry topping, and the icing – all nestled within a scrumptious, crumbly scone.
Healthful Indulgence
What’s great about these scones is not only their delightful taste but also their nutritional value. Here’s the breakdown:
Almonds: A fantastic source of healthy fats, fibre, protein, magnesium, and vitamin E.
Cherries: Packed with antioxidants and anti-inflammatory compounds.
Let’s not forget – these scones are completely vegan-friendly!
Recipe Personalisation
While I absolutely love this recipe as is, don’t be afraid to add your own touch:
- Berry Delight: Swap cherries with your favourite berries for a different fruity spin.
- Nutty Twist: Try a different nut in your scone mix. Hazelnuts or walnuts could offer a delightful twist.
Ingredients
- 500g self-raising flour
- 100g ground almonds
- 150g vegan butter
- 100g caster sugar
- 250ml plant-based milk (almond milk works great)
- 1 tsp almond extract
- 12 glace cherries
- Icing sugar and water (for the icing drizzle)
Instructions
- Preheat your oven to 200°C (180°C fan) and line a baking tray with baking paper.
- In a large bowl, mix the self-raising flour and ground almonds. Add the vegan butter and rub it into the flour mixture until it resembles fine breadcrumbs.
- Stir in the caster sugar, then add the almond extract and gradually pour in the plant-based milk, mixing until you have a soft dough.
- Turn out the dough onto a lightly floured surface and knead lightly. Roll out the dough to a thickness of about 2cm.
- Using a round cutter, cut out your scones and place them onto the prepared baking tray.
- Bake for 15-20 minutes until golden brown. Allow the scones to cool on a wire rack.
- Once the scones are cool, top each one with a glace cherry. Mix icing sugar with a little water to make a thick icing and drizzle over the scones.
- Allow the icing to set before serving. Enjoy!
I hope you’ll adore baking and savouring these Bakewell Scones as much as I do. They represent the wonderful possibilities of plant-based baking, where traditional favourites can be transformed into vegan-friendly delights without compromising on taste or texture. Happy baking, and don’t forget to share your creations with me using the hashtag #PlantBasedPerfection!
Plant-Based Perfection: Bakewell Scones with Cherry and Icing Drizzle
Bakewell tarts are a quintessential British delicacy, and transforming them into scones has been a joyful journey of culinary creativity. My Plant-Based Perfection captures the essence of Bakewell tarts – the sweet almond flavour, the cherry topping, and the icing – all nestled within a scrumptious, crumbly scone.
- 500 g self-raising flour
- 100 g ground almonds
- 150 g vegan butter
- 100 g caster sugar
- 250 ml plant-based milk (almond milk works great)
- 1 tsp almond extract
- 12 glace cherries
- Icing sugar and water (for the icing drizzle)
- Preheat your oven to 200°C (180°C fan) and line a baking tray with baking paper.
- In a large bowl, mix the self-raising flour and ground almonds. Add the vegan butter and rub it into the flour mixture until it resembles fine breadcrumbs.
- Stir in the caster sugar, then add the almond extract and gradually pour in the plant-based milk, mixing until you have a soft dough.
- Turn out the dough onto a lightly floured surface and knead lightly. Roll out the dough to a thickness of about 2cm.
- Using a round cutter, cut out your scones and place them onto the prepared baking tray.
- Bake for 15-20 minutes until golden brown. Allow the scones to cool on a wire rack.
- Once the scones are cool, top each one with a glace cherry. Mix icing sugar with a little water to make a thick icing and drizzle over the scones.
- Allow the icing to set before serving. Enjoy!
While I absolutely love this recipe as is, don’t be afraid to add your own touch:
-
Berry Delight: Swap cherries with your favourite berries for a different fruity spin.
-
Nutty Twist: Try a different nut in your scone mix. Hazelnuts or walnuts could offer a delightful twist.
The Happy Diet 
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