Guest guest Posted October 9, 2009 Report Share Posted October 9, 2009 The kids and I made scones yesterday for our study of England. We all really liked them. We didn't have clotted cream with them because of dairy allergies. Does anyone have a recipe for a vegan substitute for clotted cream? We had some fun with fancy dishes, tea and the scones. My 13 yo son wasn't too impressed, but since food was involved he went along with it! The Irish soda bread we made for the Ireland study was wonderful and we'll be making that again too! Michelle in NV Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2009 Report Share Posted October 9, 2009 I love Irish Soda bread. It's so yummy. I make mine with soy yogurt instead of buttermilk. I'd like to stop using the butter but not sure what would be a good sub. How do make your's Michelle?? --- On Fri, 10/9/09, jabaldja <Petagoatjunction wrote: jabaldja <Petagoatjunction vegan clotted cream? Friday, October 9, 2009, 7:47 AM The kids and I made scones yesterday for our study of England. We all really liked them. We didn't have clotted cream with them because of dairy allergies. Does anyone have a recipe for a vegan substitute for clotted cream? We had some fun with fancy dishes, tea and the scones. My 13 yo son wasn't too impressed, but since food was involved he went along with it! The Irish soda bread we made for the Ireland study was wonderful and we'll be making that again too! Michelle in NV Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2009 Report Share Posted October 9, 2009 I did find a link for a vegan clotted cream with vegan scones: http://veganyumyum.com/2008/03/lemon-maple-scones-with-vegan-clotted-cream/ Michelle in NV , Michelle Richard <the_naked_seamstress wrote: > > I love Irish Soda bread. It's so yummy. I make mine with soy yogurt instead of buttermilk. I'd like to stop using the butter but not sure what would be a good sub. How do make your's Michelle?? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2009 Report Share Posted October 10, 2009 Here you go. I found this on the net, but I can't remember where. I haven't personally tried it. Hth, Caitlyn Lemon Maple Scones with Clotted Cream Makes 12-15 2¡È Scones 2 Cups All- Purpose Flour 2 1/2 tsp Baking Powder 1/2 tsp Salt Zest of 1 Lemon 1/3 Cup Earth Balance Margarine 3 Tbs Maple Syrup (or regular sugar) 1/2 Cup Soymilk 2 Tbs Lemon Juice Clotted Cream 4 Tbs Earth Balance Margarine 4 Tbs Tofutti Better Than Cream Cheese 2 Tbs Powdered Sugar Whisk the ingredients for the clotted cream together. It takes some elbow grease, but it will soon be a thick, smooth cream. Let it sit out to soften a little if needed to ease mixing. Set aside at room temperature; refrigerating will make the cream stiffer. Preheat oven to 400¨¬ F. Whisk all the dry ingredients together in a mixing bowl (flour through zest). Mix the wet ingredients together (syrup, soymilk and lemon juice). Using a pastry cutter or a fork, blend the Earth Balance into the dry ingredients until there are no chunks of margarine left and the mixture looks like damp sand. Pour in the wet ingredients and mix with your hands to form a soft dough. Only mix until just combined, adding more flour if the mixture is too wet. Turn out the dough onto a floured surface and roll out to a slab 3/4¡È thick. Using a biscuit cutter or a glass with about a 2¡È diameter, cut out your scones. Press the scraps of dough together, roll out again, and continue cutting scones until you¡¯ve used up your dough. Transfer scones to a cookie sheet covered in parchment paper, or a non- stick mat. Brush the tops with a mixture of soymilk, powdered sugar and lemon juice. Bake at 400¨¬ F for 12-15 minutes. If the scones aren¡¯t lightly brown after 15 minutes, transfer to the broiler for 1-2 minutes, watching carefully, to brown the tops if desired. Remove to a cooling rack. While still warm, split and slather each side with clotted cream. Add berries or jam to the top and serve with your favorite tea. Quote Link to comment Share on other sites More sharing options...
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