Breads & Bakingdeliciouslyella
Scones 2.0
The highlight of any afternoon tea has to be when the warm, freshly baked scones are brought out. Giving the traditional recipe a plant-based twist, our scones are one of the stars of the show as they’re light, fluffy and packed full of sultanas; plus they’re also made using cupboard staples — olive oil, maple syrup and soya milk.
👥 9 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- oven
📝 Preparation Steps
1
Put the flour, salt and baking powder in a large bowl and mix to combine. Stir through the sultanas. Whisk the maple syrup, oil and milk together in a jug.
baking powder1 teaspoonsultanas2.8 ozmaple syrup4 tablespoons
2
Gradually pour the wet ingredients into the dry, mixing with your hands until you get a rough dough that isn’t too wet. Lightly dust a clean surface with flour and tip the dough out onto it. Knead lightly for a minute until you get a smooth dough.
3
Place the dough onto a sheet of parchment paper and roll until around 3cm thick. Wrap with the parchment paper to cover and chill in the fridge for ⏱️ 45 minutes to firm up slightly.
4
Preheat oven to 220°C / 200°C fan. Cut the dough with a 6-7cm cookie cutter, making sure not to twist the cutter or the scones will rise slanted. Re-roll the off-cut dough and repeat until it’s all used up.
5
Place the scones slightly apart, top side down, onto a large flat baking tray. Brush with milk (ensuring it doesn’t drip down the sides as this will make them rise slanted) and bake for ⏱️ 12-13 minutes until golden and risen.
6
To make the whipped 'cream'. Pour the coconut yoghurt into a large bowl and whisk for ⏱️ 4 minutes. Then add the maple syrup and vanilla bean paste and whisk to combine.
maple syrup4 tablespoons
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