I’m not one for a milky coffee but I do like the sound of the seasonal varieties that are sold in the big golf shop chains. Bonfire and pumpkin spice sounds so warm and appealing and just the right kind of taste for these cold winter months. So to avoid missing out, I’ve added the same warm spices to these delightfully light and fluffy spiced clouds of pure pleasure!
After the awful scones we had in a 5*hotel (see previous post!) I felt I had to post a better recipe – One Aldwych if you’re reading look here for a good dairy and egg-free scone recipe 😉 These scones are spot on every time, light, fluffy and delicate; absolutely nothing like the almost inedible hard biscuits we got in the fancy tea!
I’ve provided two different spice varieties; one more autumnal and the other with a bit more of a Christmas feel but adding clementine and lemon zest to the mix.
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)
Makes about 12
1/2 tsp mixed spice
1/2 tsp ginger
1 tsp cinnamon
pinch ground cardamon
(zest of 1 lemon and 1 clementine for Christmas spice)
220g plain flour
1 and 1/2 tsps baking powder
2 tbsp dairy-free margarine
2 tbsp soft brown sugar
Pinch of salt
Up to 100ml dairy-free milk
1-2 tbsps Demerara sugar
1 tbsp dairy-free milk
- Preheat the oven to 200 degrees centigrade/Gas mark 6
- Grease and flour a baking sheet
- Mix together all the spices (plus zests if making Christmas spice)
- Mix together the flour, salt, baking powder, sugar and most of the spice mix spices. Rub in the margarine until the mixture resembles fine breadcrumbs.
- Pour in some of the dairy-free milk. Gently bring together to form a soft dough (do NOT knead or you’ll end up with rock hard scones!). Add more milk if necessary.
- Gently pat out to a circle about 5cm thick. Stamp our circles and place on the baking sheet. Gather up the remaining dough, pat out again and stamp out more circles until all the dough is used up
- Brush the tops with dairy-free milk and sprinkle over some Demerara sugar and the remaining spice mix
- Bake for 20-25 minutes until well risen and golden on the tops and bottoms
- Cool on a wire rack