Lemon drizzle scones

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Spring makes me want to add some zing – some bright, sunshine freshness to add light to the palate and awaken the taste buds after months of comforting cosy foods.

My mum recently gave me a lovely little elegant plate which was my grandmother’s favourite. It’s so pretty that I decided it needed to be used for an elegant but also traditional dish, and not much fits the bill as perfectly as some scones.

But these scones don’t just look pretty, they also provide the double whammy of lemon scented insides and surprisingly zingy lemon drizzle topping. Unusual for a scone that’s for sure, but also totally delightful. Best served with a warm blueberry compote.

Lemon Drizzle Scones (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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Makes about 12

  • 220g plain flour
  • 1 1/2 tsp baking powder
  • 2 tbsp dairy-free spread
  • 2 tbsp caster sugar
  • Juice and zest of 1 lemon
  • Pinch of salt
  • Up to 100ml oat milk
  • 1-2 tbsps granulated sugar
  • Juice of 1/2 a lemon

– Preheat the oven to 200 degrees centigrade/Gas mark 6
– Grease and flour a baking sheet
– Mix together the flour, salt, baking powder, sugar and lemon zest. Rub in the spread until the mixture resembles fine breadcrumbs.
– Pour in the lemon juice and some of the oat 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 lemon juice and sprinkle over some granulated sugar
– Bake for 20-25 minutes until well risen and golden on the tops and bottoms

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Mini Blueberry Scones

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Dried fruits are a fabulous addition to any baked goods, giving an intense flavour hit, with none of risk of excess moisture that fresh fruit can produce. However, dried fruits can be tricky to find if you have concerns over nut traces. They always seem to process fruits and nuts in the same facilities, meaning we usually give them a wide berth. Which is a shame really as they’re such wonderful little flavour bombs, and can even appeal to those who don’t like the sogginess of fresh fruit (like my children).

I don’t have the luxury of a dehydrator but if your oven goes low enough and you have the time and patience, home dried fruits that are totally safe are at your disposal. These berries were literally placed on a lined baking sheet and put into a low oven (100 degrees Centigrade) for 3-4 hours until they were wrinkled and shrivelled but not dried up.

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The berries work wonderfully in these elegant little canapé sized scones; think a similar effect to sultanas but with bags more flavour. I couldn’t stop eating these light, crumbly and tasty little morsels – pity I made quite so many!

Mini Blueberry Scones (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

20141011-075151.jpg Makes about 40

  • 450g plain flour
  • 3 tsp baking powder
  • 75g dairy-free spread
  • 75g caster sugar
  • 300 ml dairy-free milk, I used Oatly
  • 1 tsp berry essence, if you have it
  • 1/2 cup dried blueberries, roughly chopped
  • To top: 2 tbsp oat milk 2 tbsp granulated sugar (I used blue sugar crystals)

– Preheat the oven to 200 degrees centigrade/gas mark 6

– Grease and flour 2 baking sheets

– Rub the spread into the flour, sugar and baking powder until it resembles breadcrumbs. Stir in the dried fruit.

– Pour in the essence and dairy-free milk and very gently bring together to a soft dough. It’s very important not to work scone dough.

– Gently pat out the dough until its about 1 inch thick. Using a 1inch cookie cutter, cut out rounds and place on the baking sheets Continue, gently bringing the dough back into a ball and cutting out, until all the dough has been used up.

– Brush the top of each with dairy-free milk and sprinkle with sugar Bake for about 20 minutes until starting to turn golden. Cool on a wire rack.

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Lemon and Raspberry Swirl Scones

 

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I don’t know where it came from, but I suddenly had a brainwave. I was going to make scones to add to our picnic whilst watching a wonderful outdoor production by the Illyria theatre group, but was having some trouble deciding how to transport the jam. Then it came to me, a little flash of inspiration – why not have the jam already swirled into the scone? Why don’t people do this? It makes so much sense – scone and jam in one neat and rather pretty little parcel – I’m telling you this is the way to go!

Raspberry and Lemon Swirl Scones (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

20140719-074930.jpgmakes 12

  • 450g plain flour
  • 3 tsps baking powder
  • 75g dairy-free spread, such as Pure
  • 70g caster sugar
  • 300ml oat milk (I use Oatly)
  • zest of 1/2 a lemon
  • 2-4 tbsps raspberry jam
  • 2 tbsps Demerara sugar, to sprinkle

– Preheat the oven to 200 degrees Centigrade/Gas mark 6

– Sift the flour and baking powder into a large bowl.

– Stir in the sugar and lemon zest.

– 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.

– Bring together to a soft, sticky dough.

– Turn onto a floured surface and very gently bring together to a soft, smooth dough.

– Pat out with your fingers until 2 cm thick.

– Spread the jam all over the surface and roll up into a thick sausage.

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– Cut 3cm/1 inch slices

– Place on an oiled and floured baking sheet.

– Brush the tops with oat milk and sprinkle with sugar.

– Bake for 20-25 minutes, until golden on top.

– Cool on a wire rack.

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Maple Syrup Scones

IMG_7270My bottle of maple syrup was looking at me from the kitchen cupboards the other day. It’s so far been put to good use in my popcorn recipe but I was after an interesting idea for the rest of the bottle – it is after all a rather expensive ingredient here in the UK, at over £5 for a reasonable quality one. Can’t just waste the stuff. For me, scones are one of the perfect sweet treats – light and tempting, and quite handy for an after school snack, so experimental maple syrup scones. Well, all I can say is wow – a real punch of maple syrup flavour in such an unassuming looking little scone, there is no need for extra jam on top of these.

Maple Syrup Scones (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

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makes 12

  • 450g plain flour
  • 3 tsps baking powder
  • 75g dairy-free spread, such as Pure
  • 50g caster brown sugar
  • 1 tsp vanilla essence
  • 200ml oat milk
  • 100ml maple syrup
  • 1 tbsp muscovado sugar for sprinkling

– 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 maple syrup.

– Bring together to a soft, sticky dough.

– Turn onto a floured surface and very gently bring together to a soft, smooth dough.

– Pat out with your fingers until 3 cm thick.

– Cut out with a 6cm cookie cutter (or whatever size you choose)

– Place on an oiled and floured baking sheet.

– Brush the tops with oat milk and sprinkle with sugar.

– Bake for 20-25 minutes, until golden on top.

– Cool on a wire rack.

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Chocolate Chip Scone Cake

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)

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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.

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Scones served with homemade strawberry jam

Well, Wimbledon is over and Andy didn’t win. A British win would have been nice, but it’s no real surprise…. even to a non-tennis fan like me, it was obvious that Roger Federer would be hard to beat in the form he has been in this week.

Nonetheless, these scones provide the perfect english tea time treat, especially when topped with Speedy Soft Set Strawberry JamThis vegan recipe ticks all the boxes – light, only slightly sweet and the perfect vehicle for eating sticky jam.

Scones (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

makes 12

  • 450g plain flour
  • 3 tsps baking powder
  • 75g dairy-free spread, such as Pure
  • 70g soft brown sugar
  • 1 tsp vanilla essence
  • 300ml oat milk

– 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.

– turn onto a floured surface and very gently bring together to a soft, smooth dough.

– Pat out with your fingers until 3 cm thick.

– Cut out with a 6cm cookie cutter (or whatever size you choose)

– Place on an oiled and floured baking sheet.

– Brush the tops with oat milk and sprinkle with demerara sugar.

– Bake for 20-25 minutes, until golden on top.

– Cool on a wire rack.

– Serve with dairy-free spread and homemade strawberry jam.