Who doesn’t love a scone? These are super easy to make and vegan too. This is the basic recipe which you can adapt as you wish. Try adding a handful of raisins or other dried fruit for a sweet option. Alternatively try cooked onion or dairy free cheese for a savoury treat.
Difficulty – Easy
Time – 10 minutes preparation, 15 minutes cooking
Makes 6 scones
What’s good about it?
Using xylitol is a great way to sweeten the scones without using sugar. You can omit this if wished. For additional texture try adding a spoonful of sunflower seeds or chopped nuts.
- Heat oven to 220C/200C fan/gas 7 and lightly grease a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, xanthan gum, xylitol and salt
- Rub the dairy free spread into the flour mixture with your fingertips until it is completely incorporated, then add the raisins if using. Stir in the soured milk, then pour into the flour mixture. Bring together to form a soft dough.
- Place the dough on a lightly floured work surface and pat out with your hands until about 4cm thick. Stamp out rounds then place the scones on the baking tray, spaced apart. Brush with a little dairy free milk. Bake in the oven for 15 minutes until golden.
- Cool on a wire rack. Best eaten the day they are made.
Did You Know?
Adding a spoonful of xanthum gum helps bind the mixture. Instead of the soured milk you could use dairy free yogurt or coconut kefir.
225g gluten-free self-raising flour, plus extra for sprinkling
2 tsp gluten-free baking powder
1 tsp xanthan gum
Pinch of sea salt
50g dairy free spread
25g raisins, plumped up in boiling water for 10 mins, then drained
140ml dairy free milk with 1tbsp lemon juice added – soak for 5 minutes