Afternoon Tea
Scones
6 servings
분량10 minutes
활동 시간25 minutes
총 시간재료
360 g Self-raising flour
1 Teaspoon Baking powder
90 g Vegan butter (the block, not the spreadable kind)
50 g Caster sugar
150 ml Unsweetened soy milk (plus extra for brushing the tops)
½ Tablespoon Lemon juice
Strawberry jam
Dairy-free whipped cream
방향
For the scones:
Preheat the oven to 220°C (or 200°C if you're using a fan oven). Line a tray with baking paper.
Place the flour in a large bowl and mix in the baking powder.
Add the vegan butter and rub it into the flour to make a breadcrumb consistency. Stir in the caster sugar.
Add in the soy milk and lemon juice. Mix until it just starts to stick together then use your hands to form a rough ball of dough. It's important to be very gentle and make sure you don't knead or overwork the dough as this will result in tough scones.
Roll the dough out to around 2cm thick on a floured surface. Cut out 6 circles using a 3-inch round cookie cutter, re-rolling the dough as needed.
Place the scones closely together onto your baking tray and lightly brush the tops with soy milk.
Bake for 12-15 minutes until golden on top. Transfer them to a wire rack to cool.
Serve with strawberry jam, vegan whipped cream and of course, a nice afternoon cup of tea!
영양 정보
1회 제공량
1 scone
칼로리
264 kcal
지방 전체
7 g
포화 지방
-
불포화 지방
-
트랜스 지방
-
콜레스테롤
-
나트륨
57 mg
탄수화물 전체
45 g
식이섬유
2 g
총 당류
11 g
단백질
6 g
6 servings
분량10 minutes
활동 시간25 minutes
총 시간