Vegan mincemeat scones with easy cranberry-pomegranate ‘jam’
Simple to rustle up across December, these festive scones have all the fluff you expect, but without eggs or dairy – there are lots more vegan baking recipes to be discovered too
- Serves8 with leftover jam
- CourseDessert
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- Pluscooling
Ingredients
- 200g pack whole American dried cranberries
- 300ml pomegranate juice
- 3 tbsp juice from 1-2 clementines
- 4 tbsp caster sugar, plus 1 tsp
- ½ x 57g sachet Wibble Strawberry Jelly Crystals
- 325 self-raising flour, plus more to dust
- ½ tsp bicarbonate of soda
- 2½ tsp mixed spice
- 100g vegan butter block alternative, cold
- 100-125ml Essential Unsweetened Soya Drink, plus 1 tbsp for glazing
- 50g vegan mincemeat
- Vegan cream alternative, whipped, or more vegan butter, to serve (optional)
Method
To make the jam, put the cranberries, pomegranate juice, 2 tbsp clementine juice and 1 tbsp sugar into a small saucepan. Bring to the boil, then gradually stir in the jelly crystals. Boil for 1 minute, stirring, then take off the heat. Set aside for 1 hour to cool, then stir and spoon into a jar or bowl. Cover loosely and cool completely. Chill if your kitchen is warm.
Preheat the oven to 200ºC/180ºC fan/ gas 6. Sift the flour, bicarb and 2 tsp mixed spice together in a large bowl. Add the vegan butter in small cubes, then rub together with your fingertips until the mix looks like fine crumbs. Stir in 3 tbsp sugar.
In a jug, beat together 100ml soya drink, the remaining clementine juice and the mincemeat, then splash it over the scone mix and stir to a soft dough using a cutlery knife (add up to 25ml more soya drink if needed). Shape into a ball, move to a floured surface, knead a few times, then pat to a 2cm-thick disc. Cut 8 scones with a floured 6cm cutter, gently pressing the offcuts together to make the last few.
Move the scones to a floured baking tray and brush the tops with soya drink. Mix the remaining sugar and spice, scatter on the scones, then bake for 10-12 minutes, until risen and golden. Serve warm, with whipped vegan cream alternative or spread with more vegan butter. Finish with a spoonful of the jam. Any jam leftovers will keep in the fridge for up to 3 days. The cooked, cooled scones can be frozen for up to 3 months.
Cook’s tip
If you’re expecting plenty of visitors, make a double batch of the jam and more scones, using up the whole sachet of jelly crystals. The leftover jelly is also good in an old-school fruity trifle layer (try folding in crushed defrosted frozen raspberries), or to set into a trendy terrazzo jelly cheesecake.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,318kJ/ 314kcals |
|---|---|
Fat | 11g |
Saturated Fat | 5.9g |
Carbohydrates | 47.5g |
Sugars | 14.9g |
Fibre | 2.6g |
Protein | 4.8g |
Salt | 0.8g |