You’ve got to love scones; light, fluffy, just sweet enough and the perfect carrier for a delicious topping. No proper afternoon tea is right without a batch of warm scones, and this recipe always goes down a storm. You can even freeze them, defrost, pop into the oven for a couple of minutes and then you can have an elegant afternoon tea in a flash.
When we had our stressful tea at Pan Pacific we met Cherish Finden and she said that scones were the most difficult thing to recreate free-from. Now these aren’t gluten-free (but I know others who make them gluten-free), but I can assure you that these are just as good as a traditional scone. Go on, give them a go and let me know what you think?
The most crucial part of scone making is a light touch – you must add air whilst rubbing in the margarine and definitely no kneading! Just very lightly bring together the dough and you’ll have some sensational scones. Just add some jam and dairy-free whipped cream and you can have a sensational tea at home.
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- makes 10-12
- 450g plain flour
- 3 tsps baking powder
- pinch of salt
- 75g dairy-free margarine
- 70g soft brown sugar
- 300ml dairy-free milk
- 1 tsp vanilla essence (optional)
- 2 tbsp Demerara or granulated sugar
- Preheat the oven to 200 degrees Centigrade/Gas mark 6
- Sift the flour and baking powder into a large bowl. Add the salt. Stir in the sugar.
- With your fingertips, gently rub in the dairy-free margarine until the mixture looks like breadcrumbs.
- Make a well in the centre and pour in the dairy-free milk and vanilla essence (if using).
- Bring together to a very 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 well-floured 6cm cookie cutter (or whatever size you choose)
- Place on an oiled and floured baking sheet. Brush the tops with dairy-free milk and sprinkle with Demerara or granulated sugar.
- Bake for 20-25 minutes, until golden on top.– Cool on a wire rack.