Scones or biscuits as they call them Stateside
- Oct 4, 2017
- 2 min read
So... A lot to catch up on and am so far behind on my blog - I am now 7 weeks post baby - I will fill you in on the third trimester and the birth which was by the way all to rather close to Hurricane Harvey that came flying in! Nothing like enforced family bonding! Anyway I diverse, around week 2 I was advised to cut out dairy from my diet to help BB's tummy. Apparently dairy and Soy can get into your milk and is extremely hard for you babe to digest, true... who knows - worth a try... damn straight! So whilst my family were over to stay and I had two pairs of hands I tried to have a play with a few things.
Recipe from Minimalist Baker - If you haven't checked this site out go for it - so many delicious things...
Vegan Scones
Ingredients:
1 cup (240 ml) unsweetened almond milk or Coconut milk works just as well
1 Tbsp (15 ml) fresh lemon juice
2 cups (272 g) wholegrain all-purpose flour
1 Tbsp (7 g) baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp (56 g) non-dairy, unsalted butter (I use coconut oil Earth Balance)
Strawberry Jam
Method:
Hopefully you have more time than me although with this recipe not a lot of time and effort is needed - another great one for if people are suddenly popping round to bung in the oven quickly...
Preheat oven to 450 degrees F (232 C)
Add the lemon juice to the almond or coconut milk to make "vegan buttermilk." Set aside.
In a large mixing bowl, whisk together dry ingredients.
Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand.
Make a well in the dry ingredients and, using a wooden spoon, stir gently pouring in the milk mixture a bit at a time. You may not need all of it. Stir until just slightly combined – it will be sticky almost like a bread like consistency.
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 4 times – handling as little as possible.
Form the dough into a 1-inch thick disc.
Use a dough cutter and push straight down through the dough, then slightly twist. Repeat and place scones on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and either eat it or make more scones!
Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag. These can also freeze.
Serve with a big dollop of butter and jam! YUM!
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