Want to know what goes really good with soup or a hot beverage? Tea buns! Okay, obviously, they also go well with a cup of tea (or just ‘a cuppa’ as it’s known in these parts). This recipe is the one my mother has always used, although I use ingredients more suited to a vegan diet. I’ve converted the measurements here and there where necessary.
2 cups of flour (all-purpose if you want, but really nice with whole wheat)
20ml (4 tsp) baking powder
5ml (1 tsp) salt
1/3 cup of Earth Balance shortening
3/4 cup + 30 ml (2 tbs) of almond milk
Pre-heat the oven to 450F. Combine flour, baking powder, and salt. Cut in shortening so the consistency is like breadcrumbs. Add almond milk. Roll out onto floured surface. You can be like my family and use a small drinking glass to cut out circles or you can use a cookie cutter. Place tea buns on baking sheet and bake for 10 – 12 minutes. Especially nice hot out of the oven, sliced with a bit of butter on them.