Summer has arrived – yippee, and coinciding with the school holidays and a break from work – what could be better! 30 degree heat isn’t the kind of weather to be baking cupcakes – so here is an alternative for those hot days, a Chocolate Chip Scone Cake.
Essentially the same as individual scones but baked in a scored round for visual effect. These scones travel much better than cake and so will be perfect on our sunny days out.
Serve with dairy-free spread/butter, jam and/or whipped dairy-free cream.
Chocolate Chip Scone Cake (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes one cake, serves about 12
- 450g plain flour
- 3 tsps baking powder
- 75g dairy-free spread, such as Pure
- 70g granulated sugar
- 1 tsp vanilla essence
- 300ml oat milk
- 1/2 cup dairy-free chocolate, roughly chopped
- 1-2 tbsps demerara sugar
– Preheat the oven to 200 degrees Centigrade/Gas mark 6
– Sift the flour and baking powder into a large bowl.
– Stir in the sugar.
– With your fingertips, gently rub in the dairy-free spread until the mixture looks like breadcrumbs.
– Make a well in the centre and pour in the oat milk and vanilla essence.
– Bring together to a soft, sticky dough.
– Carefully add the chocolate, gently mix in.
– Turn onto a floured surface and very gently bring together to a soft, smooth dough.
– Pat out with your fingers until 3 cm thick.
– Place on an oiled and floured baking sheet. Score wedges with a blunt, floured knife
– Brush the tops with oat milk and sprinkle with the demerara sugar.
– Bake for 25-35 minutes, until golden on top.
– Cool on a wire rack.