Bish bash bosh Vegan Scones.
Who doesn't enjoy the grand old English scone? And I'm not bothered whether you call them a scone or a scone all I'm bothered about is hooking you guys up with the ability to whip them up in your kitchen with the offspring, pop them in the oven, whip them out, stick jam on and have a good old munch.
So how do you do them. Well.... Whack 500g self-raising flour, pinch of salt, 75g sugar, tbsp cinnamon in a bowl. Then gradually rub in 85g vegan butter until crumbly. Now add the moisture. For this we made half a cup of tea combined with milk alternative, we used soya. 250ml total, 50/50 split. Add gradually.
Once the dough is right, flour the table, drop the dough on, stick dried fruit in, we used cherries and raisins, roll it out a bit, until its about 6cm thick, then use a circle shaped apperatus, we used a glass, to cut the dough into circles. Glaze your circles with a little milk alternative, pop in the oven for approx 12 mins at 180c. Then when they look fine, take out.
Stick jam on and if you can be bothered make a vegan clotted cream using 80g icing sugar, 50g vegan butter and 5 table spoons of coconut cream.
#allergyfriendlycooking #allergyfriendlyfood #dairyandeggfree #getinthekitchen #getbaking #allergyawareness