Have you ever been to Food for Thought? This vegetarian restaurant, based in London’s Covent Garden, has been there forever and everyday has a long queue out the door with hungry diners keen to get their plates of goodness. While it can by no means be classed a fine dining restaurant (the vibe is far more veggie cafe) they do serve some knockout dishes, packed full of flavour. This scone recipe is a real winner, in fact you’d never guess that they’re dairy-free/vegan, and makes a fantastic after-school snack. While we may be a peanut free household, almonds are ok for us (and great for the dairy avoider as they’re full of calcium) so this is our preferred variation. Next time I may try the chocolate version….
Almond Scones (dairy-free, egg-free, vegetarian, vegan, soya-free)
makes about 10 (sorry about the not very good photo!)
- 450g plain flour
- 3 level tsps baking powder
- 75g dairy-free spread
- 50g sugar
- 60g ground almonds (or use cocoa powder)
- 300ml oat milk
- more oat milk to brush
- demerara sugar to sprinkle
– Preheat the oven to 200 degrees centigrade
– Oil and flour a baking sheet
– Sift the flour and baking powder into a bowl
– With your fingertips, rub the dairy-free spread into the flour until it resembles breadcrumbs.
– Stir in the sugar and ground almonds (cocoa powder)
– Stir in the oat milk and bring together to form a soft dough
– Turn out onto a floured surface and lightly knead to form a soft ball.
– With your fingers, press out until 2-3cm thick
– Cut out with a floured cookie cutter
– Place on the baking sheet.
– Brush the tops with oat milk and sprinkle with the demerara sugar
– Bake for 20 minutes, until golden brown on top
– Serve hot or cold, with dairy-free spread, jam or honey.
– Oh, and they freeze brilliantly
Thank you for stopping by my blog! We can’t use a lot of these ingredients but the scones look lovely! I am all for things that freeze well, baking can be so labor intensive that it is nice to have quick options.
Thanks for reading! Sorry you can’t try these …there should be some other recipes you can use in the blog (maybe with a few tweaks?) Looking forward to following your blog 🙂