As we head into summer, here’s a favourite (and very simple!) recipe I use to make a quick treat for afternoon tea. The secret is to make sure you aerate the flour well so that the scones rise, and whip up the milk to make it frothy and foamy. The scones are delicious served with homemade jam and cashew cream!
INGREDIENTS (for 6-8 scones)
200ml soy milk
1 tsp cider vinegar
320g plain white flour
2 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
4 tsps sugar
65g dairy-free spread
METHOD
1. Whisk the cider vinegar with the soy milk and leave it to thicken for a few minutes.
2. Sift the flour, baking powder, bicarbonate of soda and salt. Do this 5-6 times between two mixing bowls, holding the sieve high to aerate the flour and incorporate the raising agents.
3. Mix in the sugar, then rub in the dairy-free spread until the mixture looks like breadcrumbs.
4. Make a well in the middle, gradually add the frothy milk and press together until the mixture forms a soft, springy dough. You may not need to use all of the milk.
5. Turn out the dough onto a floured surface and flatten it gently with your hands (handle the dough as little as possible and don’t use a rolling pin).
6. Cut into rounds with a cookie cutter and place on a greased baking tray. Brush the tops of the scones with the leftover milk.
7. Bake near the top of the oven at 220°C/425°F/Gas 7 for 15 minutes until the scones have risen and are golden brown in colour.
8. Allow to cool, then serve with jam and cream.
FOR THE CASHEW CREAM
70g cashews, soaked for an hour or two
1 tablespoon agave nectar
50ml cold water
a few drops of vanilla essence
pinch of salt
½ tablespoon melted coconut oil
Blend together all the ingredients except the coconut oil in a blender. Keeping the motor running, slowly add the melted coconut oil. Chill for an hour or two before serving.
