lorcas_novena (lorcas_novena) wrote in vegancooking,
lorcas_novena
lorcas_novena
vegancooking

Fruit Scones

Pic isn't great, but these were so delicious! Cut in half and served with margarine and jam with a cup of tea. Perfect!



Recipe - Traditional Scones and Fruit Scones

Makes 10 scones


450g self raising flour, sifted plus extra for dusting
1/4 tsp salt
1 tsp baking powder
125g maragrine, chilled, plus extra for greasing
60g caster sugar, plus extra for sprinkling
250ml milk, I used oat milk, but I have a feeling almond milk would work even better, plus extra for brushing
1 tbsp rose syrup or rosewater (optional)
For fruit scones
80g sultanas or raisins
80g glacé cherries, halved
1 tsp ground cinnamon (optional)
1. Preheat the oven to Gas Mark 4/180C/350F and grease and line a large baking sheet with greaseproof paper.

2. Place the flour, salt and baking powder in a large mixing bowl. Rub the chilled margarine into the flour lightly with your finger tips until it resembles fine breadcrumbs.

3. Add the caster sugar and oat milk (and dried fruit, cherries and cinnamon if making fruit scones) and mix to form a soft dough. Add a little more milk if the mixture is too dry.

4. On a lightly floured surface, gently roll out the scone dough to 2.5cm thickness using a flour dusted rolling pin and cut out the scones with a 6cm round fluted cutter. Dust the cutter lightly in flour as you cut each scone to ensure a clean cut - this helps the scones to rise.

5. Place the scones on the baking tray so that they are almost touching which helps the scones to rise up straight.

6. Mix a few tablespoons of milk with the rose syrup and brush over the tops of the scones using a pastry brush. Sprinkle with a little caster sugar.

7. Bake in the oven for 15-20 minutes until golden brown and the scones sound hollow when you tap them.

8. Leave on the baking tray for 5 minutes, then transfer to a rack to cool. These scones are best eaten on the day they are made.

I haven't tried the Cheese Scone recipe yet, but if it works as well as the fruit scones then it should be good. Leek and potato soup with cheese scones used to be a fave of mine so as soon as I can afford the cheese sub I'll be making it.


Photobucket


Recipe - 'Cheese' Scones

Makes 10 scones


450g self raising flour, sifted plus extra for dusting
1/4 tsp salt
1/4 tsp ground pepper
1 tsp baking powder
125g maragrine, plus extra for greasing
25g caster sugar
120g shredded and meltable vegan cheese (Daiya or maybe Scheese or Tofutti grated cheese) plus a good few shakes of either Parmazano, the Cheddar equivalent or other nutritional yeast to give it some bite.
1 heaped tsp Dijon mustard
250ml oat milk, plus extra for brushing

1. Preheat the oven to Gas Mark 4/180C/350F and grease and line a large baking sheet with greaseproof paper.

2. Place the flour, salt, pepper and baking powder in a large mixing bowl. Cut the chilled butter into cubes and rub into the flour lightly with your finger tips until it resembles fine breadcrumbs.

3. Add the caster sugar, grated cheeses, mustard and the milk and mix to form a soft dough. Add a little more milk if the mixture is too dry.

4. On a lightly floured surface, gently roll out the scone dough to 2.5cm thickness using a flour dusted rolling pin and cut out the scones with a 6cm round fluted cutter. Dust the cutter lightly in flour as you cut each scone to ensure a clean cut - this helps the scones to rise.

5. Place the scones on the baking tray so that they are almost touching which helps the scones to rise up straight.

6. Brush the tops of the scones with a little oat milk using a pastry brush and sprinkle with a little extra 'cheese'.

7. Bake in the oven for 15-20 minutes until golden brown and the scones sound hollow when you tap them.

8. Leave on the baking tray for 5 minutes, then transfer to a rack to cool. These scones are best eaten on the day they are made.
Tags: breads-scones
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