Thursday, 4 October 2007

Scones

I love scones, and they were one of the first things I learnt to veganise. Plain ones are great with soup, and often scones are a quick easy lunch when the kids are begging for something other than sandwiches.
The trick to making nice scones is having the scone dough soft but not sticky.
If you want to make pinwheel scones use plain scone dough and roll out flat, sprinkle with cinnamon and sugar, roll up and slice before baking.

Date Scones


4 cups flour (or GF baking mix)
3-4 tsp baking powder
2 tsp salt
1 cup chopped dates
1/4 cup sugar
80-100gms oil (use a flavourless type like Ricebran for baking)
1 1/2 cups rice or soy milk

Sift flour salt and baking powder together, mix through the dates until they are coated with flour (this helps stop them falling out of the dough) add the sugar and oil and stir till well combined then mix in the milk. You should have a soft but kneadable dough. Knead lightly and roll out on a sheet of baking paper, use a non serrated knife and cut into 4cm squares.
Bake on a cold baking paper lined tray for 10mins at 210c (fanbake) to 230c (no fan) or until a scone at the centre of the tray is cooked in the middle when split in half.
Scones should be a golden colour.

For plain scones simply omit the dates and sugar.

Pizza Scones

4 cups flour (or GF baking mix)
3-4 tsp baking powder
2 tsp salt
1/4 cup finely chopped onion
1/4 cup finely chopped tomato
2 Tbsp fresh basil finely chopped (1 tsp dried)
80-100gms Italian flavoured oil (or add1 clove crushed garlic, 1/2 tsp dried oregeno and 1/2 tsp dried marjoram)
1 1/2 cups rice or soy milk

Sift flour salt and baking powder together, mix through the onion, tomato and herbs until they are coated with flour (this helps stop them falling out of the dough) add the oil and stir till well combined then mix in the milk. You should have a soft but kneadable dough. Knead lightly and roll out on a sheet of baking paper, use a non serrated knife and cut into 4cm squares.
Bake on a cold baking paper lined tray for 10mins at 210c (fanbake) to 230c (no fan) or until a scone at the centre of the tray is cooked in the middle when split in half.
Scones should be a golden colour.

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