Sweet Raisin Scones

This recipe makes the lightest, yummiest scones. It's based on the same one from my old blog which came from Joy of Baking . Now that called for 1 egg, butter and cream so I thought I would first try with no egg, shortening (veg fat) and rice milk instead. They turned out almost perfect, the only thing is they are so light and delicate they do crumble rather easily. So I will be testing it out soon with soy cream instead of rice milk and also with soy yogurt and see how they fare. Taste is perfect mind you and I love Joy of Baking's idea of dusting icing sugar on top and grilling them just until it caramelizes. It gives a sweet crunchy topping which is lovely :)

*EDIT* - I am now making these with 1 Tbsp cornflour (cornstarch) added - helps bind them just enough whilst keeping them super light, use rice milk and I also double this recipe and make 6 large scones - suits our family of 3 ;) I've also been omitting the raisins due to personal taste. These are seriously the best scones, vegan or not, I've ever had!

Scones - makes 4 large
140g flour
1 Tbsp cornflour (cornstarch)
25g sugar
1 tsp baking powder
1/8 tsp salt
40g cold shortening (vegetable fat)
1/2 tsp vanilla
60 - 75ml dairy free milk or cream, add 60ml first then more if needed
50g raisins (optional)
icing sugar (optional)

Preheat oven to 190C. If using raisins, pour some boiling water over the raisins and let sit until their edges start to turn white. Drain and pat dry and set aside. Place the flour, sugar, baking powder and salt into a large bowl and whisk well. Add the fat and cut in with a pastry cutter until the mixture is like coarse crumbs.

Stir in the raisins then add the milk and vanilla - stir quickly with a fork until it just comes together - do not overmix! It should be moist but not sticky. Bring the dough together with your hands and place on a lightly floured surface, turn over and shape into a 1 1/2" thick circle. Do not handle it too much. Cut into 4 triangles and place on a baking sheet lined with baking paper. If not grilling the tops you can brush the tops now with some dairy free milk. Bake for 15 - 18 minutes or until lightly golden and a toothpick comes out clean.

For the optional topping: Turn the grill on and get the rack in the upper half of the oven. *Remove the baking paper from the sheet!!!* and sift a generous amount of icing sugar on top of the scones. Place under the grill until it just starts to bubble, melt and is golden. Watch constantly as it will burn fast. Transfer to a wire rack to cool slightly then serve warm with vegan margarine and jam.