Yesterday was a rainy day. So baking happened. We decided on scones, but wanted to try vegan-izing our favourite recipe from Delia Smith.
- 225 g self-raising flour
- 40 g vegan butter
- 1.5 tablespoon castor sugar
- pinch of salt
- 150 ml almond milk
- a little extra flour
- Pre-heat the oven to 220 degrees centigrade.
- Sift a little flour on a baking sheet.
- Rub the butter into the flour with your fingertips.
- Stir in the sugar and salt, and mix the milk in a little at a time with a metal spoon.
- Gently knead the dough.
- Turn the dough onto a floured pastry board and roll it to a thickness of not less than 3/4 inch. Using a 1.5 or 2 inch pastry cutter, cut out as many scone shapes as you can.
- When you have use up all (or most) of the dough, place scones on the floured baking sheet. Dust each one with a little flour.
- Bake in the oven for 15 minutes until crisp golden-brown.
- Cool on a wire rack and eat while still warm.
The dough was a lot wetter this time – so we had to add quite a bit of flour to make it right. The baked texture of the scone was crispier on the outside and a little less fluffy on the inside.
I had my scone with home-made lime marmalade (from the pantry of our dear Culinary Friend). A lovely way to spend a rainy afternoon!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan & Mike at Simply Sundays. The theme this month: Family Favourites.