I am super dooper happy today, not because the sun is shining, or I’m on a massive bake-a-thon, but because I have some vegan clotted cream (can be purchased here). If you have never had a cream tea (tea with scones with jam and clotted cream) you may not understand this crazy burst of happiness, there’s something super relaxing about sitting down with a cuppa and scones stuffed full with cream, specially with a couple of friends. Today I’ve made some pecan and orange scones to go with my Klotted Kream, if there’s any left over tomorrow (I doubt it!) then im gonna go for the classic fruit scone, or maybe walnut and cranberry, who knows?
Note: Personally, I think organic oranges give a more intense orange flavour.
1 3/4 – 2 cups plain flour
2 tsp baking powder
pinch o’ salt
2 tbsp vegetable shortening
2 tbsp vegan margarine
4 tbsp unrefined golden caster sugar
1/2 cup chopped pecans
zest of 2 large oranges
3/4 cup freshly squeezed orange juice (add a little orange oil if you want a more intense flavour)
2 tbsp of orange juice and 1 tbsp soy milk to glaze.
Preheat the oven to 210c/410f and line a baking sheet with grease proof paper. Put the flour, baking powder and salt into a bowl and rub in the vegetable shortening and vegan margarine until you get and even crumb texture. Stir in the pecans, orange zest and sugar. Slowly add the orange juice a little at a time and stir until the dough comes together. Roll out on a floured surface to about 3/4 inch thick and cut out scones using a fluted round cookie cutter. Arrange on the baking tray with a little space between each one. Brush with a mix of orange juice and soy milk to glaze. Bake for about 12-18 minutes, remove from oven and transfer to a cooling rack before serving, serve with Devonshire Klotted Kream enjoy!