Well its apparently March so that hails Spring
And here in the UK it also means Mothers Day Sunday 14th March
So then I’m thrown a Challenge by my Challenge Guru Sarah Jane at The Wellbeing Lounge for Mothers Day Afternoon Tea I try to oblige
When the words where uttered ‘Can ‘ we’ do Vegan Honey Scone ???’ that then goes hand in hand with the dilemma of honey !!!
Its not Vegan obviously 😂😂
So time to get inventive and see whats available ( of course I could try my hand at vegan honey, but Dandelions are a little lacking in March )
So then was pleased to see that The Groovy Food Company had a Honey Flavoured Agave Syrup and Foodie Flavours have honey flavouring ……
Sorted Phew !!
So here you go my take on Honey Vegan Scones or HONVEY SCONES
The Beeless Scone !!!!
You heard it here first 😂😂😂
recipe
Vegan Honvey ( Not Honey ) Scones GF, DF V
All the Taste and Feeling of Spring and Summer with my take on a Vegan Honey Scone
Ingredients
- 500 g Gluten Free Plain Flour ( If not using your own blend I recommend Dove Farms freee UK or Pilsbury US )
- 1 tsp Bicarbonate of Soda
- 2 tsp Xanthan Gum
- 1/2 tsp Cream of Tartar
- 70 g Vegan Butter ( I used Stork Block UK or Earth Balance US )
- 80 g Agave Honey Flavoured Syrup ( or Agave Syrup and 1 tsp Vegan Honey Flavouring such as Foodie Flavours )
- 80 g Unsweetened Apple Sauce ( I used Bramley apples but you can use baby food )
- 4 tbsp Aquafaba ( Chickpea juice out of a tin on chickpeas )
- 250 mls Non Dairy Milk ( I used Soya )
- 2 tbsp Caster sugar
- 200 mls Dairy Free Double/ Heavy Cream Alternative ( I used Shalagfix )
– To Dress Scones
Directions
- Preheat Oven to 200 C Convection / 220 C Standard / 425 F
- Line a baking tray with Parchment or Slipmat
- Whisk and then Sift the flour, Bicarb, Cream of Tartar ,xanthan gum, into a bowl
- Add small lumps of vegan butter to the flour mix, push them just under the surface and using your finger tips rub the fat in until it resembles breadcrumbs
- Whisk the Milk Apple sauce, Agave Syrup ( and Honey Flavouring if using ) and Aquafaba in a jug until slightly frothy
- Add half the the Milk mixture to the flour and with a metal knife pull the flour from the outside to the inside on the centre of the bowl until it is combined
- Add the rest of the milk and continue until the dough looks like below , mix until the last streaks of flour are gone, but do not over mix , lightly pull the dough into a ball with your hands
- When soft dough forms tip onto a lightly floured work surface , your dough should be slightly sticky divide into two equal lumps
- With LIGHTLY floured hands pull the dough together GENTLY until you can form a long rectangle the width of your 5cm (2in ) cutter and 3cm (3/4in for you old fashioned type 😂😂)in height and 27 cm long . You will get 5 out of this process
- Cut out and CAREFULLY transfer to the baking tray
- Repeat Step 9 with the second piece of dough
- Gather up the scraps and cut out one more if possible
- Brush the tops with milk lightly,
- Sprinkle with Caster Sugar 🙈🙈🙈🙈🙈GUESS WHO FORGOT THE PIC 🙈🙈🙈🙈
- Bake in the preheated oven for 10 to 12 minutes until golden
- Cool on a wire rack
- Enjoy on day of making or store in Tupperware at room temperature for 48 hours , but will freeze well for a month, defrost
- Enjoy
So there you go, a version of Honey HONVEY scones
My Jam of choice with these is a little Peach and Basil Number , courtesy of Jane at Labour of Love Preserves….. absolutely delicious 😋😋😋
So here are a few more pictures to get you in the spring mood and see you sorted for Mothers day too
We don’t want to want you not wanting 😂😂
And there maybe a little surprise on the last pic !!🙊🙊
Hope you enjoyed the recipe and the post
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Until Next week
💜💜💜💜💜💜💜💜💜💜💜BYE💜💜💜💜💜💜💜💜💜💜💜💜
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Clares Cauldron 
Gorgeous! Tall and light…how brilliant to sub out the honey and make them “Honvey”! ♥️
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I was asked so like to help out 🤣🤣🤣 thank you they turned out a treat 💜
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