http://www.tolhurstorganic.co.uk/wp-content/uploads/2018/06/scones.jpg 640 960 Tolhurst Organic http://www.tolhurstorganic.co.uk/wp-content/uploads/2015/07/tolhurst_organic_logo-300x135.png Tolhurst Organic2018-06-15 10:26:072018-06-15 10:30:47Recipe of the month
By June 15, 2018Published:
Recipe taken from wallflowerkitchen.com
- 450 g flour self-raising
- 70 g caster sugar
- 75 g vegan butter
- 240 ml dairy-free milk Oatmilk Barrista Option is best!
- 1 pinch salt
- Preheat the oven to 200c and line a baking tray with parchment paper.
In a large mixing bowl, stir together the flour, sugar and salt.
Add the vegan butter in a tsp at a time and use your fingers to rub it into the flour. Alternatively, use a food processor or stand mixer.
When the butter is fully incorporated and the mixture resembles a dense sand, slowly add the milk and mix until it forms a soft dough.
Turn out onto a lightly floured surface and kneed briefly. Add the dried fruit at this point, if using. Flatten into a 3/4 inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer the scones to the baking sheet and brush with a small amount of almond milk.
Bake for 10-12 minutes until lightly golden.
Enjoy warm from the oven with some vegan butter & jam or cooled with some vegan clotted cream! (See recipe below)
- To make the cream, wizz creamed coconut with water 5:2, and add more coconut water or simple water to reach the desired texture.