Scones, crème fraîche & fresh strawberries, something delightful you didn’t expect…. Oh yes!

From England, (with its charming aplomb), we propose the scones, the famous “teatime pastry treats”, here in their glorious plant-based version. Even though the scones – with their unique texture – have very little of a pastry, and more of a quick sweetish bread.

Perhaps that’s why they are so versatile, and pair well with (almost) everything… “like a string of pearls on a little black dress”, as my grandmother Emilia used to say.

And so, we propose them with a combination of crème fraîche (sour cream), fresh strawberries, and a touch of peach jam. 

Welcome to our plant-based recipes collection made in collaboration with ottimoblog.com and appetibilis.net | Happily edited and translated by Orsola 😀

Recipe for scones, crème fraîche & fresh strawberries

Please note that the variations on the theme are greatly encouraged, such as the gluten-free version, which is more than doable… but that’s another story 😉

[servings: 10 pieces | total time: 35 minutes + 12 hours for homemade sour cream | difficulty: medium-easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |

Ingredients

For  scones

• 220 g all purpose flour (or Italian 0)
• 48 g oil (*)
• 110 mL plant-based milk (no added sugar)
• 7 g caster sugar
• 10 g baking powder
• 1 pinch of salt

for sour cream:

• 250 g of plant-based sour cream (or soy, or cashew yogurt)
• a strainer
• a cotton cheese cloth

About the oils (*) – unless otherwise specified, we use the organic and cold-pressed type of sunflower seed oil, or extra virgin olive oil.

Directions

In case you cannot find a ready made plant-based sour cream:

1. The night before (or in the morning, if you need it in the evening), put the yogurt in the cheese cloth bag, and place it on the strainer. 
2. Let it drain for sometime (12 hours would be perfect). It should reach the consistency of a Greek yogurt. 
3. Season the cream with a pinch of salt, and a teaspoon of oil. Set aside. 
4. Scones Time! In a bowl, place the flour, sugar, baking powder and salt, and mix with a fork. 
5. At this point, add the oil and milk, start mixing with the fork, then with your hands. Please don’t overwork the dough, just until all ingredients are combined together! Let it rest in the refrigerator for 15 to 20 minutes.
6. Meanwhile heat up the oven (180 °C), and prepare the strawberries by slicing them sprinkle some sugar and few drops of freshly squeezed lemon juice, mix and set aside.
7. On a lightly floured surface, roll out the dough to a thickness of 2 cm (for fluffier results) then, with a cookie cutter, cut the disks of a diameter of 6 cm.
8. Line a baking tray with a piece of baking paper, and place the scones on it (making sure there is some space in between). Then brush each one with vegetable milk. 
9. Bake them for 15 minutes at 180 °C ventilated (200 °C if static). 
10. Let the scones cool down a little before cutting and filling them. Served warm with the sour cream, strawberries, and a touch of peach jam is the yummy way to go!

P.S. there is a huge debate as to what goes first (on the bottom part of the scone): the cream or the jam. We prefer with cream at the bottom, and jam on the top. And you? Try both ways (just in case) 😋

Simona Scarone

Cucina, corsi, oli essenziali.
Insegno a cucinare in modo sano, testo e invento ricette “plant based” anche in video.
Scrivo racconti di cucina e non solo.

Cuisine, cooking lessons, essential oils.
I teach healthy cooking, test and create “plant based” recipes, also on video.
I write about food, and other stories.