I’m doing food technology at school and we made thesevegan simple sconeslast week. I’m sharing this recipe because the scones were absolutely delicious, so much so that I’ve made them again at home! These ones don’t look as pretty as my school ones because I didn’t use a proper scone cutter – but they were just as yummy! I made them with dairy-free margarine & oat milk but you can use normal cow’s milk and butter if dairy is not a problem for you.
- 250g self-raising flour
- 50g margarine
- 25g sugar
- 150 ml oat milk
- 1 tsp baking powder
- Oat milk to glaze
- Sieve together the flour and baking powder into a large mixing bowl.
- Cut the margarine into small cubes and rub it into the flour with your fingers until the mixture is like fine breadcrumbs.
- Add the sugar and stir with a palette knife.
- Add the milk slowly and gradually, mixing it with the palette knife to make a dough.
- Cover with cling film and chill.
- Heat the oven to 220°Celsius°C.
- Put the dough on a lightly flowered surface and roll it out to a thickness of about 1 cm.
- Cut the dough into rounds with a 6 cm cutter or mug.
- Place the scones on a baking tray lined with parchment paper and brush their top with some milk.
- Bake for 12 to 15 minutes until they have risen and golden brown.
- Check whether the scones are cooked through by tapping the base of one of them – it should sound hollow.
- Transfer them to a wire rack to cool.
Tips
- You can serve the scones warm or cold with cream and/or jam.
- You can add lemon or orange zest to the crumble. Or dried fruits – like chopped apricots, cherries or raisins.
- These simple scones are perfect for picnics, parties or just snacking during the day! Enjoy!
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