Plant based scone recipe with us using our Broighter Gold Rapeseed Oil.
Thanks to Valerie McConnell for sharing this!
Ingredients:
- 350g Self Raising Soda Bread Flour
- 1/4 tsp salt
- 2 tsp baking powder
- 3 heaped tbsp caster sugar (I store my caster sugar with Vanilla pods)
- 150 ml soy milk
- 90 ml Broighter Gold Rapeseed Oil
- Lashings of Jam to serve :-)
Method:
1) Pre-heat oven to 200 oC (fan)/220 oC (normal)
2) Sieve the flour, salt, baking powder and caster sugar into a bowl
3) Pour the soy milk and Rapeseed Oil into the bowl
4) Gently fold the mixture to bring together. I do this slowly and gently so as not to knock the air out of the mixture
5) Place the dough onto a surface dusted with soda flour
6) Roll gently to about 2 cm thick
7) Cut into squares (prefer square scones, less faffing with the dough and leftover bits :-))
8) Place the scone squares onto a baking tray lined with baking paper
9) Gently brush soy milk onto each square and pop in the oven for 15 -20 mins until golden :-)
I usually cool these down, eat a few :-) then pop the rest in the freezer. From the freezer I stick them in the oven at 200 oC for a few minutes and they are crumbly and tasty as if freshly made
