The Great British Baking Show's Tea Time Scones Veganized

I've had this idea for a few months now.  Veganizing the recipes from The Great British Baking Show.  I love this program! The bakers are all so sweet, even though they each want to win they encourage and cheer on their fellow bakers. Very refreshing I'd say!

While I watch the bakers race to bake their scrummy treats, my mind is in a whirl as I try to revamp the recipes by making them vegan.

I've given myself the task to make each techinal challenge recipe vegan.  Now, some look easy, while others will take a little work, but I am excited to try.  

My first conversion are the Tea Time Scones.  This was an easy one, the only thing that was a little difficult was I had to weigh out all the ingredients.  No scooping up flour and sugar into a measuring cup here. Bring out your kitchen scales if you have them, cause you'll need them.

For the caster sugar, I used regular cane sugar but ground it up a little in my food processor.  The egg replacement I used was the neat egg.  This was my first time using this product, I think it worked out well. I usually use a flax egg which is more loose, Neat Egg is very thick.  The original recipe says to brush the top of the scones with the "egg" and milk mixture, I brushed my scones with melted vegan butter.  This recipe is pretty straight forward, making it vegan, like I said before, was easy.  Onto the next!


The original recipe doesn't call for organic ingredients, but that's what I always use.

Yields 6 scones

250g organic self-rising flour
1 rounded teaspoon non-gmo, non-aluminum baking powder
40g vegan butter, softened 
25g caster sugar (or organic pure cane sugar that has been slightly ground in a food processor)
1 vegan egg (I used the neat egg)
About 100ml organic almond milk
1 T vegan butter, melted


Pre-heat oven to 425 degrees.  Line a large baking sheet with unbleached parchment paper, set-aside.

In a large bowl, mix together the flour, and baking powder.  Add butter and rub it into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.  Stir in sugar.

Prepare your vegan egg; if using the neat egg, place 1 tablespoon of the neat mixture into a small bowl with 2 tablespoons of water.  Mix thoroughly and add to the flour mixture along with the almond milk.  Stir until a dough forms, if your mixture is too dry, add 1 tablespoon of almond milk as needed.  Dough should be slightly sticky.

Place dough onto a slightly floured surface, pat out dough until it's about 3/4 inch thick.  Use a 1 1/2 inch fluted biscuit cutter to stamp out scones.  Don't twist the cutter or the scones will not rise evenly.

Place scones onto the lined baking sheet and brush each scone with the melted vegan butter.  Bake 8-10 minutes, or until golden brown.  Transfer to a wire rack to cool, before enjoying!

*recipe from The Great British Baking Show


copyright © 2014. all rights reserved. designed by

grid layout coding by