If you ever have a chance to visit the Empress Hotel in Victoria, British Columbia, Canada I would highly recommend going to their high tea service. Rooted in tradition, and fabulous tea and food, this ceremonial service is fun to take part in. My mom picked up a cook book of their recipes the last time she was there and recreates their to-die-for scones like they were baked in the hotel itself. They are truly amazing and always a winner at any party she brings them to. But what’s a gluten free, dairy free vegan diva to do? Adapt the recipe, of course!
This took many a trial to finally get right, but it was absolutely worth it. The recipe is all done by weight (as it is the in the Emperess cookbook) and doesn’t seem to work out to be any standard measurement. So grab your kitchen scale and some patience. The results will be worth the effort.
Makes about 12 small scones
128g brown rice flour
64g tapicoa flower
64g soy flour (can substitute for oat flour is soy isn’t an option)
64g white sugar (this recipe doesn’t work with brown sugar or cane sugar)
32g vegetable shortening
32g vegan margarine or butter
14g baking powder
42.5 g raisins or other dried fruit (doesn’t work with frozen or fresh fruit as it will make the batter too wet)
1 1/2 tbsp ground flax seed
4.5 tbsp water
125mL soy milk or the heavy part of the coconut milk. No other non-dairy milks have worked for me.
pinch of salt
1. mix ground flax seed and water and set aside.
2.crumb flour, butter, sugar baking powder and salt.
3. add flax seed mixture slowly, mixing lightly with a fork
4. add raisins
5. add soy milk and mix until smooth – the less you handle it the better
6. form dough into small circular shapes the size that you want your scones.
7. bake at 350 for 25-30 minutes
Best served with vegan margine and/or vegan jam or fruit spread.