Vegan scones

Vegan scones

vegan scones macro

Happy weekend, guys! We are painting this weekend with little breaks for wall paper stripping in another room, but since we’ve only just started we are in high spirits, very motivated and enjoying the ride so far. Once the wallpaper in the study comes off, I’ve decided to learn to plaster the walls myself. It’s like frosting a giant cake, right? What can go wrong 😛 ?! It cannot be that hard, plus I think I will really enjoy the process. Wish me luck!

I’ve been thinking that plastering may be something within my skill set for a while, but what finally motivated me was a rather unpleasant experience. We had a plasterer round our house the other night to get a quote and he was being both racist and sexist to my face. I was so stunned, I had no idea how to react. I laughed it off to diffuse the tension and then I’ve had some time to think about it some more and I got so mad! I should have thanked him on the spot and told him to leave. What an idiot! Needless to say he isn’t getting the job. I am not putting up with this cr*p in my own house!!

Like most women, I’ve had a lifetime of sexism directed at me and I’ve had enough, quite frankly. Racist remarks were even more of a shock, but then that’s the new normal in this Brexit climate, isn’t it? It makes me both sad and mad at the same time. I’ve lived here for over 12 years now and for the first time ever I feel like I do not belong anymore. And I know that so many other people feel exactly the same. Fortunately, there are still some open-minded and welcoming British people around, who treasure diversity, or else I would be off at the drop of a hat.

So while I will probably be up a ladder with a steamer in one hand and a scraper in the other as you read this, I will take a few minutes to share this new recipe for vegan scones with you to sweeten up your weekend. I’ll be the first one to admit that I was a massive scone sceptic for years. I kept on telling Duncan that I hate scones and I do not understand what the fuss is all about. It wasn’t until I learned to make them myself that I’ve become a convert and also realised that the scones I did try must have been stale and overworked. If you take the time to make them properly and eat them while fresh, they are really delicious.

The key to a nice, well-risen scone is handling the dough as little as you can get away with. It may affect the way they look, as the dough will be a bit bumpy and scraggly, but they will taste so much nicer, I promise. So please resist the temptation to knead the dough smooth – this is not bread. Handled correctly, they will end up light and fluffy with a nicely browned, crispy crust. Once the scones are out of the oven, wait for them to cool down a bit and then cut them in half with a serrated knife. Fill with a thick layer of vegan yoghurt and your favourite jam. While strawberry jam appears to be more traditional, I prefer raspberry jam myself so that’s what I used.

Also, if you don’t live in the UK, you might not be aware that the way you fill your scones is a bit of a contentious point between two gorgeous areas of the UK, Devon and Cornwall. While Devon scones feature clotted cream at the bottom and jam on top, Cornwall insists that the reverse order is the only correct way to serve them. I am with Devon on this one, but try both ways and decide for yourself 😛 .

vegan scones cutting

vegan scones glazing

vegan scones baked tray

vegan scones baked close

vegan scones plate

makes
18
PREP
20 min
COOKING
12 min
makes
18
PREPARATION
20 min
COOKING
12 min
INGREDIENTS
    SCONES

    • 500 g / 4 cups all purpose white wheat flour
    • 6 level tsp (2 tbsp) baking powder
    • 2 heaped tbsp caster (super fine) sugar
    • a good pinch of fine sea salt
    • 100 g / ½ cup packed fragrance-free (or extra virgin if you don’t mind coconut taste) coconut oil at room temperature
    • approx. 320 ml / 1 + 1/3 cup almond milk (or any other thin plant milk)

    GLAZE

    • 2 tbsp almond milk
    • 2 tsp maple syrup
    • 2 tsp olive oil (or other vegetable oil)
    • demerara sugar, to sprinkle (optional)

    TO SERVE WITH

    • thick coconut yoghurt (I like The Coconut Collaborative and Coyo brands)
    • quality jam (I like raspberry, but strawberry is traditionally used)
METHOD
  1. Sift flour and baking powder into a large bowl. This is not strictly speaking necessary, but it helps to get lighter scones.
  2. Add sugar and salt and mix well.
  3. Chop coconut oil small and then rub into the flour with your fingers until the flour looks pebbly. Do not rush this step or take shortcuts if you are after light, nicely risen scones.
  4. Start adding plant milk slowly while bringing the dough together. Start off using a spoon and then just use your hands. Do not handle the dough too much, just until it’s combined and stays together. Do not worry about it being very smooth.
  5. Place the dough in the fridge for 15-20 minutes (no longer than that as the baking powder will lose its fizz) while you heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper.
  6. After the dough has had a chance to rest, roll it out on a lightly floured surface. Keep the dough thick (2 cm / 0.75″) for fluffy scones.
  7. Use a fluted cookie cutter that is 5 cm / 2″ in diameter and cut circles out of the dough. Do not twist the cutter as that inhibits rising, simply apply a lot of pressure to the cutter and then lift the cutter with a scone inside. Place over the baking tray and gently pop the scone out onto the tray. I found that dipping the cutter in flour and then shaking the excess off helps a lot when it comes to releasing the scones onto the tray.
  8. Bring any dough leftovers very gently into a ball and cut out some more – they won’t be as good as the first batch, but if you handle the dough super gently, they will still be very tasty.
  9. Place the scones on the prepared baking tray, making sure there is some space around each one. Mix all the glaze ingredients together in a small bowl and glaze the tops of the scones with a pastry brush.
  10. Sprinkle each scone with some demerara sugar (if using) and bake for 12-15 minutes. My oven heats the right hand side more than the left so after 12 minutes the ones on the right were done, but the other ones needed another 3 minutes. I rotated the tray before baking them for the last 3 minutes so that they are evenly browned on all sides.
  11. Let the scones cool down a little before cutting them in half with a serrated knife and filling them with coconut yoghurt and jam.
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NUTRITIONAL INFO
calories
177
9%
sugars
4 g
4%
fats
7 g
10%
saturates
5 g
25%
proteins
3 g
6%
carbs
26 g
10%
*per scone
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5.0
20 reviews, 66 comments
REVIEWS & QUESTIONS
OB Wheeler:
I made these for my vegan boyfriends birthday. he loved them. you really wouldn't know they were vegan. they're moist and crumbly. great recipe.
    Ania
    Ania:
    Thank you, I am delighted to hear that your boyfriend enjoyed these so much and thanks for taking the time to review, much appreciated. x Ania
Hazel:
Fantastic recipe! So pleased with how these turned out. Great texture and flavour! I used my kitchen scale for the flour and coconut oil which really helps, I think. This will now be my go-to recipe for vegan scones. Thanks so much for sharing!
    Ania
    Ania:
    Thanks so much, Hazel! I'm delighted that they came out well! Yes, absolutely, I am of the opinion that kitchen scale is essential when it comes to baking - it is a science after all. I really appreciate you taking the time to let me know that this recipe worked so well for you, thank you. x Ania
Carly:
I just made this and I will now be throwing out all of my other scone recipes. This is the real deal! Came out perfectly fluffy and delicious. I followed the recipe exactly and only just skipped the demar sugar on top. Thanks!
    Ania
    Ania:
    Aw, thank you Carly! I am so happy to hear that they came out so well and that you enjoyed them so much! And thank for taking the time to review, I really appreciate it. x Ania
    PS: you may also like my new, ginger and rhubarb version of these :)
Mary:
These look fab! I was just wondering how I could make some wheaten scones as well as plain. Have you any advice please?
    Ania
    Ania:
    Hi Mary,
    I am so sorry, I've only just realised that my reply to your comment has not actually gone through (I had some intermittent internet issues on that day). When you say 'wheaten scones' - do you mean scones made with wholemeal, as opposed to white flour? If so, I would not recommend using 100% wholemeal flour as they are likely to be unpleasant to eat but 50% white and 50% wholemeal should be okay. They will be less delicate and MAY require a little more liquid as wholemeal flour is typically more absorbent than white. Other than that handle gently and you should be fine. Hope this helps! Ania
Sophie Grant:
I have made these scones twice now and we have demolished them in one afternoon each time. They are amazing! super easy to make and I even baked them in a stovetop oven and they were perfect. Bombproof recipe 😋
    Ania
    Ania:
    Aw, thanks so much Sophie! That's so lovely to hear that you've enjoyed them and thank you so much for taking the time to leave this lovely review - I really appreciate it. x Ania
Poppy:
Hello, the recipe calls for ‘all purpose white wheat flour’ , is that different to all purpose flour (plain flour)? Thanks.
    Ania
    Ania:
    Hi Poppy,
    Yes, that's the same flour. Ania
Cristina Mariano:
Obrigada Ania pela receita maravilhosa que nos facultou.
Fiz 1/2 receita e ficaram perfeitos, iguais á foto. São deliciosos, todos adoramos, o meu preferido é o simples nhum, nhum 😋
Bjs
    Ania
    Ania:
    Obrigada, Cristina! I'm glad you enjoyed them and thank you for taking the time to leave a review - I really appreciate it. x Ania
Gigi:
I think it’s way too much baking powder. The scones came out really bitter, very disappointing...
    Ania
    Ania:
    Hi Gigi,
    I'm sorry to hear that but I really don't think that's the amount of baking powder is an issue here - are you sure you used plain (as opposed to self-raising) flour or maybe your baking powder is off? I double checked my recipe notes and I also searched for famous chefs' scone recipes on the Internet to make sure I haven't gone crazy and my ratio of 1½ tsp of baking powder per 125 g / 1 cup of flour is not unusual. See Jamie Oliver's recipe, for example, he uses 6 tsp like me, Paul Hollywood uses 5 tsp, Prue Leith uses 9!!! per 500 g of flour. You are also the first person to have raised this so I wonder if something has gone wrong? I will keep an eye on the reviews and retest the recipe if necessary, of course, but I'm pretty sure that there is no mistake here.
    Ania
    *Self-raising flour contains approximately 1-1½ tsp baking powder per 1 cup.
500g is not 4c, I made these and it was a disaster. 500g of flour is 2.5c
    Ania
    Ania:
    I'm sorry, but you are completely in the wrong here. 1 cup of all purpose flour weighs 125g - please see this chart for reference. Like most experienced bakers, I always recommend using scales and metric measurements when it comes to baking as it is a science after all and it is too easy to under or over measure using cups. Hope you have a better luck next time but I do stand by this recipe. Ania
Dave:
Just realised I’ve been putting the jam and clotted cream on in the wrong order! 😂 Cream first from now on. Right now the aroma from these cooking in the oven is amazing.
    Ania
    Ania:
    Hahahaha, depends whom you ask ;) I hope you'll enjoy them! x Ania
Justyna Kozioł:
Spieszę się pochwalić, że upiekłam bułeczki i smakowały wyśmienicie :-) nie wyrosły tak pięknie jak te na zdjęciach na Twoim blogu, pewnie dlatego, że zbyt entuzjastycznie wyrabiałam ciasto. Jednak nie zrażam się takimi detalami, ponieważ ich smak całkowicie zrekompensował ich "plaskowatość" ;-) Jeszcze raz dziękuję za pomoc i porady! Prowadzisz fajny blog z pysznymi przepisami. Pozdrawiam z pochmurnego i mroźnego Poznania.
    Ania
    Ania:
    Super! Bardzo sie ciesze, ze ladnie wyszly i ze smakowaly! I pieknie dziekuje za mile slowa i zaufanie! Pozdrawiam z deszczowo-slonecznego Brystolu :)
Justyna Justyna Kozioł Koziol&Murray Translation Services:
Thank you for your help! :-) I'll be more careful with the amount of milk this time and I will let you know how the second attempt went :-) Have a nice weekend!
    Ania
    Ania:
    My pleasure! I hope that the second attempt will be a hit and just remember, the less you handle the dough once the liquid has been incorporated the better. Even if it looks ugly! Ugly scones taste the best. Powodzenia! :) Ania
Justyna:
Hi Ania,
the scones look delicious! I tried to make them, but the dough was too gooey and sticky and l had to throw it out. I used 320 ml of almond milk as in the recipe, but after resting in the fridge for 20 minutes the dough was still too wet. I'm a beginner at baking and l would like to ask you a few questions. Is mąka tortowa, typ 450, ok for this recipe? And should the coconut oil be chilled before adding it to the dough? And the last one, what consistency am l looking for?
I'll try to make the scones tomorrow again, wish me luck! :-)
    Ania
    Ania:
    Hi Justyna,
    Oh no, I am so sorry you had some trouble. The way to make this dough is like you would make shortcrust pastry - you need to rub the fat (coconut oil in this case, which needs to be solid not melted) into the flour with your fingers until all of the flour is coated in fat. Then you add in liquid, small amount at a time, just until the dough comes together - it's better to add to little than too much so I always advise caution especially that different flours have different absorbency levels. I don't have much experience using this type of flour as here, in the UK, we don't have it. I use regular all purpose flour but the internet tells me that it is a very fine flour suitable to delicate pastries so it should be okay, but you may need much less liquid. Here is a guide to making pastry I can refer you to help with visually. Good luck and don't get discouraged, making pastry is a skill that can take some time to master. Ania
Ken:
Excellent recipe!
    Ania
    Ania:
    Thank you, glad you enjoyed them :) Ania
Paulina:
Hello Ania!
Thank you for this recipe. The scones are fantadtic. My British friend said they reminded him of his childhood and that must mean something, right? :)
I didn't have a round cookie cutter, so I just sliced them with a knife. All my friends approved of the result!
All the best,
Paulina
    Ania
    Ania:
    I'm delighted to hear that, Paulina! That's some compliment, childhood food memories are the best. Thanks for taking the time to let me know. Ania
Nancy Lou:
Excellent recipe for Scones ! Have made several times. Whether the cream goes first or the jam I will not complain 😂 Merci beaucoup Ania 💓
    Ania
    Ania:
    Aw, thanks so much for your kind words, Nancy! I'm delighted to hear that you enjoy this recipe so much. x Ania
Stella:
Wow! These were so much better than my regular scones! So much fluffier. Great recipe. Made chia seed raspberry jam to go with them.
    Ania
    Ania:
    Thanks, Stella! I'm so happy to hear that they came out nice and fluffy and that you enjoyed it. Ania
Natasha Medvedev:
Dear Ania,
What a great recipe! Thank you!
I’m making my daughter’s birthday tea party (first time ever baking scones) and tried out 5 different recipes until only with yours, the scones came out the way they look in pictures and oh how delicious!.
Fantastic!
Thank you so much!
Best,
Natasha
    Ania
    Ania:
    I'm so happy to hear that, Natasha! Happy birthday to your daughter and I really hope she will enjoyed them too! Ania
Leonie:
I've never felt the need to comment on a recipe before but I just made these and they were so good I just had to comment and say how good this recipe is! Vegans and non-vegans loved them! I will definitely be making them many times again, they're just the perfect treat or snack and go amazing with a cup of tea.
I personally topped mine with jam and some vegan butter- absolutely delicious.
Thank you for your wonderful recipe :)
    Ania
    Ania:
    Thank you so much for your lovely feedback, Leonie! I'm delighted to hear that they went down so well with all your guests, vegan and non-vegan. And thank you for taking the time to let me know that they were such a success! x Ania
Roya:
Hi, Ana, I live in the U..S. (Washington, DC area) and don’t have superfine sugar. Can I use just regular sugar for these scones? Thank you.
    Ania
    Ania:
    Hi Roya,
    Sure you can, you may end up with tiny specks on undissolved sugar in the scones but that's not really a problem - they will still taste good. Ania
Soo:
Hi, Ania. I want to make 9 scones not 18. Can I use half ingredients in your recipe? And when I make 9 scones, Is it different bake time, temperature, and so on?
And can I use almond flour or oat flour instead of all-purpose flour?
And when I use almond flour and oat flour, is it different bake time, temperature and so on..?
    Ania
    Ania:
    Hi Soo,
    Yes, halving the ingredients should work fine. The temperature should stay the same but they may bake a tiny bit sooner as due to fewer scones there will be less moisture in the oven. I don't think the recipe will work with non-gluten flour without serious modifications so I would not risk that. Hope that helps! Ania
Robert:
Have you, or any other followers, had luck making these gluten-free? If so, what is the best gluten-free flour to use? Also, any suggestions for a less-refined sugar/sweetener to use?
Boy, they sure do look delicious!
Robert
    Ania
    Ania:
    Hi Robert,
    As these do not rely on gluten development for their texture so much, in fact you do not want to activate gluten too much for these, you MAY (I have not tested this) be ok using a good GF flour mix (one that contains binding starches, like this one) and some xantham gum, psyllium husk powder or a similar ingredient that will stop these from falling apart too much. Hope that helps! Ania
Catherine:
Hi Ania. I used to love the way the Brits welcomed all sorts of diversity and I thought of that as one of our best national traits. I feel ashamed of my own people now, especially as I am a foreigner where I live but the treatment I’ve had from the French has been so much more positive, which really highlights my own country’s bad behaviour. Much as I sympathize with you, however, I must tell you I am firmly on the side of Cornwall as far as scones go!
    Ania
    Ania:
    Thank you for your kind words, Catherine. Yes, it does seem that intolerance and hatred are on the rise although UK isn't alone in this trend. I am hoping that this pandemic will inform some much needed societal changes, but I am not holding my breath. Hahaha, with regards to scones - each to their own ;) . x Ania
numi:
hey, i was wondering if i can also just cut circles with a knife as i don't have a cookie cutter?
    Ania
    Ania:
    Hi,
    Sure thing, you can also cut them into squares or triangles like they do in the US, it doesn't matter that much. x Ania
Martyba:
Hi Ania, thank you for the recipe (this one and all the others). My scones are in the oven now . I had a hard time getting the dough to hold together (keeping in mind to not over work it) . Fingers crossed. Happy Easter !
    Ania
    Ania:
    Hi,
    Happy Easter and I hope the scones came out well. The trick with the scones is to resist the urge to make them neat and pretty. The more scraggly they look the better they taste usually. x Ania
Dee:
These look delicious! How long would these last or are they best eaten on the same day?
    Ania
    Ania:
    Thanks Dee. Your instincts are spot on - they are definitely the tastiest on the day they came out of the oven. They should keep 1-2 days in an air tight container afterwards but they won't be as nice as when freshly made. Ania
Emma:
I am going to try these for my Dad’s tea party tomorrow- they look great. I made your biscotti as Christmas presents this year and they were perfect. Thank you
    Ania
    Ania:
    Great to hear, Emma! I hope they will be a hit with you, your dad and other guests. x Ania
Becca:
Hi Ania
I have just made your scones and they are amazing! I have made literally hundreds of regular scones due to my catering career and was interested to see how your vegan recipe would work as a comparison. My boyfriend is vegan and I have also chosen to live a vegan life but Often found vegan cakes, biscuits and scones disappointing. However, your recipe works so well you wouldn’t know the difference. Thank you so much for making this recipe available so we can all enjoy delicious scones any time
    Ania
    Ania:
    Yay, thanks so much, Becca! I am truly delighted to hear that you enjoyed it so much! And KUDOS for choosing kinder lifestyle - it's not an easy choice. xxx Ania
Melissa Henriques:
Fluffy dough, soft centre and perfect top crisp!
I knew this recipe was brilliant as soon as I began using the cookie cutter. The dough was so fluffy, upon pressing the cutter down, you hear a sudden 'woooof' of air.
I substituted:
Dough - Coconut oil for Connect Foods, Buttery Spread with probiotics
Glaze - Light Olive Oil
I live in Australia NSW, the butter was bought from Woolworths supermarket.
Thank you for sharing (with the world) the best scone recipe.
    Ania
    Ania:
    Aw, thanks Melissa - your kind comment has made my day!! I am so pleased to hear that you enjoyed my scones and thank you for taking the time to let me know that you did - much appreciated! x Ania
Tamsyn Stock-Stafford:
Hello Ania,
I’m definitely going to have a go at making these this afternoon. I can’t wait for the smell to fill the house!
I moved from Cornwall to Australia nearly 40 years ago where I have mostly fitted in and been accepted as an ‘Aussie’. What I find remarkable is that the racism in this country is often directed at our indigenous people, the original inhabitants of this country!! Racism is up there with hatred, jealously, greed, etc, and it’s caused by fear. Where I’m going with this is- don’t let anyone offload their fear on to you. It’s theirs to deal with. Rise above it, and send them healing, loving thoughts.
And I will send you healing, loving thoughts! xxx
    Ania
    Ania:
    Hi Tamsyn,
    Great to hear, I hope you'll enjoy these!
    Thank you for your kind words! I try not to let it get to me, but I do sometimes lose this battle. Racism is everywhere these days, with populist ideals taking over one country after another. We should learn from the past but instead we choose re-write history, refuse to acknowledge any wrong doing and continue to prop up systems built on racism, slavery, misogyny etc. We cannot let these things win, but it sure gets difficult to stay hopeful sometimes. x Ania
Irene:
Made these today and they are delicious. Just one thing - it's definitely jam first!
    Ania
    Ania:
    I'm glad to hear that, Irene! As for the jam issue, we will have to agree to disagree ;) x Ania
Vera:
HI,
Thanks for the recipe!
I ‘ve used sunflower oil instead and used milk.
I will let you know how they turned out.
Thanks for the inspiring ideas!
    Ania
    Ania:
    My pleasure, Vera! I hope they turned out well! x Ania
Clarina:
I made the scones today, replacing coconut oil with vegan spread (Naturli) and they turned out great! It's actually the first time ever I made scones so I'm reeeeally excited about the result. Thanks for your great recipes and inspiration, Ania!
    Ania
    Ania:
    I'm delighted to hear that, Clarina! And thanks so much for taking the time to leave such a lovely piece of feedback! x Ania
Alicja:
Przypadkiem trafiłam na wersje angielską bloga i tak bardzo się ucieszyłam, że nadal dodajesz nowe przepisy, że musze zostawić komentarz. Świetna robota!
    Ania
    Ania:
    Tak, dodaję - dwa razy w tygodniu. Dzięki, Alicjo! Też się cieszę, że mnie znalazłaś. x Ania
Casey:
Definitely cream first! As a commenter previously mentioned, it's way too hard to spread the cream on top of the jam :p this whole argument is like when people debate whether the milk or the cereal goes into the bowl first.
    Ania
    Ania:
    it is a bit like that, isn't it? Endless :) x Ania
Laura:
These look delicious! Scones are my Mum's go to for if she's got to take something to an event, they're always a crowd pleaser. I'm from Hampshire but in my house it's always jam on first, just because we've found you can get more topping that way ;) There's also the debate of pronunciation, we've always pronounces it like "stone" but my brother's gone to uni in Oxford and has come home saying scone like "gone" like an alien! Funny how culture can differ even in one country.
I'm so sorry for your awful experience. I'm furious with Brexit and, quite frankly, the whole world. We all live on one planet for crying out loud so why can't we just all show a little compassion and consideration towards others.
    Ania
    Ania:
    Yes, I know, all these regional differences are quite funny, including the way things are pronounced. You would have thought that England has super high mountains everywhere that keep people/ their language / customs so unique to individual areas. Thank you for your kind words. Yes, Brexit is infuriating and sad and I am just so glad that at least 48% of the country appreciates the diversity Europe has to offer. I grew up in a monoculture (predominatly white and Catholic population) and I wish I didn't. I think diversity is what makes life interesting, isn't it. You can learn from every culture and all cultures have fascinating aspects to them. x Ania
Tanya Hinton:
Just want to say how much I love your recipes! I’ve been vegan for about a year now and they are my absolute ‘go to’ when I’m trying to decide what to cook. They always work, not all vegan ( or non vegan for that matter) can be relied upon, yours however never fail! Thank you!
Also I’m so sorry for your experience with the racist plasterer, I hate this brexit Britain attitude that seems to be becoming exceptable . I am British but have never been so ashamed to admit it. Hang in there !
Hope the house goes well.
Definitely cream on the bottom!
Tanya xxx
    Ania
    Ania:
    Aw, thanks so much Tanya for your kind words on my recipes and for your kind words in general. I am so pleased to hear that my recipes are making your vegan journey a little bit tastier :) . I know, it is terrible what is happening not only just in the UK, but elsewhere in Europe (my native Poland is no better!) and in the US. Thank you re: house, we haven't been worn down by all the DIY yet so it's all good. And yes, I am with you when it comes to CREAM FIRST (we should set up a FB page called that...haahaha, provided it's vegan cream, obvs). x Ania
Miriam:
Can I use vegan butter instead of the coconut oil?
    Ania
    Ania:
    Yes, definitely, but make sure it's chilled. Any fat will do, but solid one is preferable to liquid. Hope that helps! Ania
Jacquie:
Just to say I haven’t tried the scones recipe yet but I am very sorry that you had such a bad experience with the ignorant plasterer. Makes me ashamed of what’s happening to us all.
    Ania
    Ania:
    Aw, thanks Jacquie! Yes, I know it is so sad. This wave of intolerance and bigotry that is currently sweeping across Europe (and US!!) is so sad. Have people learnt nothing from II World War?! Ania
Jeannine:
Can't wait to try this! And it's jam first too :)
    Ania
    Ania:
    Glad to hear! Well, we will have to agree to disagree ;) Ania
Liz:
Hi I have just read your post on scones. I just wanted to say that I am English from Devon. I love the diversity we have in this country and I am appalled by what is going on in this country due to brexit. I hope you don't let the small minority in this country get to you. We are an island nation and we should welcome one and all regardless of creed or race. Anyway back to the scones I will have a go at them with some gluten free flour. Anyway good luck with the plastering and keep up the good work.
    Ania
    Ania:
    Thank you, Liz! Much appreciated! I am well aware that not everyone thinks along the racist lines (at least 48% of the country doesn't!!), but it is hard for it not to get you sometimes, I'll admit. Thank you for your kind words and yes, Devonshire cream tea is the way to go ;) x Ania
Melanie Pickering:
I'm with you Ania on this one. Definitely easier if you put the cream on first as you can spread it. Once you've put the jam on, it's very hard to spread the cream around without the jam moving as well.
    Ania
    Ania:
    I'm glad someone agrees with me, I get the feeling that the Cornish way is more popular generally. Thanks Melanie! x Ania
Helen:
No... definitely jam first!
    Ania
    Ania:
    Hahaha, I beg to differ! Definitely cream ;) x Ania
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