Wow what a scorcher of a week we've had after weeks and weeks of rain and no sign of spring. We seem to to have catapulted past spring right into the heart of summer, but who knows how long for. Our family have all enjoyed a tremendous weekend, with probably too much sun. I took the opportunity of catching up with some gardening and planted out the many herbs and flowers that I managed to salvage from our old garden and bring with us to the new one. I missed out on strawberries this week from our local market as everyone wanted to enjoy the summer fruits, but I went ahead anyway and made some scones to enjoy with strawberry jam. (Alas not yet homemade, need to timetable an opportunity to go picking!) They turned out very well and were enjoyed by all, so I thought I would take some time this quiet evening to write up the recipe. I made two batches as the first only produced 6, so for the second batch I made them with half spelt flour as I tend to use it in many recipes since my husband decided to reduce the amount of wheat flour in his diet. Spelt adds a wonderful flavour to bread, biscuits and now scones and the children do not notice the difference. I think that is a good idea to use different flours instead of being wholly dependant on wheat. I also use rapadura sugar as much as I can in my baking as it has a low g.i. and I find a slower sugar release is better for my children than a full on rush. These vegan scones are easy to make and are ready in no time. Cut them big and thick. Serve with lashings of your favourite jam and spreads.
Vegan Scones Recipe
Vegan Scones - Makes 12
You will need:
300ml 'milk'
2 tbsp fresh lemon juice
450g self raising flour (half white/half wholemeal of half
white/half spelt)
1/4 tsp baking powder (increase to 1/2 tsp if
using half spelt as it is not self raising)
100g margarine
100g soft brown sugar or rapadura sugar
Large baking tray lined with greaseproof paper
Pre heat the oven to 200c/Gas Mark 6
Add the lemon juice to the 'milk' and set aside. Sift the flour and baking powder into a bowl and rub in the margarine. Mix in the sugar and add the 'milk'. Mix to a soft dough. You may need to add a handful or two of flour to get the dough to the right consistency. Turn onto a work surface, flatten down to about 1 inch thick with your hand (no need to roll out) and cut out with a 3 inch cutter. Bake in the oven for 12 - 15 mins. Voila, lovely soft scones ready for the tea table. Easy peasy.
You will need:
300ml 'milk'
2 tbsp fresh lemon juice
450g self raising flour (half white/half wholemeal of half
white/half spelt)
1/4 tsp baking powder (increase to 1/2 tsp if
using half spelt as it is not self raising)
100g margarine
100g soft brown sugar or rapadura sugar
Large baking tray lined with greaseproof paper
Pre heat the oven to 200c/Gas Mark 6
Add the lemon juice to the 'milk' and set aside. Sift the flour and baking powder into a bowl and rub in the margarine. Mix in the sugar and add the 'milk'. Mix to a soft dough. You may need to add a handful or two of flour to get the dough to the right consistency. Turn onto a work surface, flatten down to about 1 inch thick with your hand (no need to roll out) and cut out with a 3 inch cutter. Bake in the oven for 12 - 15 mins. Voila, lovely soft scones ready for the tea table. Easy peasy.
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