Queen Scones

The secret to these Queen scones lies in the unusual use of soft tofu. Blending it smoothly with water creates a rich, pourable liquid that replaces both butter and milk in one step. This keeps them light yet satisfying while making the recipe fully plant-based.

Start by stirring the dry ingredients together so the leavening is evenly dispersed throughout. Add the oil and raisins next, followed by the tofu-water mixture. The oil coats the flour particles which helps create flaky layers once baked.

The tofu and water step is key. Process until completely smooth before adding it to the dry mix. Any lumps will show up as uneven pockets in the finished scones, so don’t rush this part.

Turn the dough onto a floured surface, pat or roll gently, then cut into wedges or rounds with a sharp knife. A bench scraper helps lift them cleanly without sticking. Place on a lightly oiled sheet and bake until golden on top.

These scones prove that vegan baking can deliver classic texture when technique is respected, not just when recipes are copied and dairy is swapped.

Kitchen Tips

• Keep the tofu cold from the fridge. Room temperature versions can make the dough too sticky to handle.
• Use a light hand when rolling. The less you work the dough the more tender your scones will be.
• Store leftovers in an airtight container. They reheat nicely in a 300°F (150°C) oven for about 5 minutes.
• Don’t skip the folding step — undermixed tofu creates lumps that affect texture.

Variations

• Add 1 teaspoon grated orange zest to the dry ingredients for bright citrus notes.
• Fold in a handful of chopped toasted walnuts for crunch and nutty depth.
• For a savory twist reduce the sugar and add fresh rosemary or thyme before baking.