Here in the UK there is a big tradition of afternoon teas, where scones are served with jam and clotted cream alongside your favourite cup of tea!! This recipe is vegan, sugar free, gluten free and dairy free, although to make scones you have to rub butter with flour before you add any liquids so that you get that friable consistency. So the recipe requires a butter substitute such as margarine and you can’t avoid that. Also the jam is sugar free and made with frozen raspberries and xylitol.
PREPARATION & COOKING TIMES: 40mins
INGREDIENTS for 7 scones:
150gr plain white gluten free flour
25gr buckwheat flour
60gr oat flour
100gr margarine at room temperature
30gr xylitol
40gr goji berries or sultanas
1 tablespoon lemon juice
130gr coconut milk
15gr baking powder
1 flax egg (1 tablespoon ground flaxseeds in 3 tablespoons water)
for the jam:
200gr frozen raspberries
50gr xylitol
- preheat oven at 375F/180C
- prepare the flax egg by mixing flkax seeds with water and set aside for 5 mins
- also mix the lemon juice in the coconut milk and stir with a spoon
- in the meantime mix the flours, baking powder and xylitol with a spatula
- rub the margarine in the flour mix and using your finger tips incorporate the margarine in the flour until you get a sandy texture
- now add the sultanas, flax egg and coconut milk mix and stir with the spatula then with your hands until you get a formed ball
- using a rolling pin evenly distribute the dough to 2.5cm/ 1″ thickness. make sure you don’t flatten the dough too much as the scones will not rise that much, and this is the most common mistake people make while making scones
- using a 68mm ring cutter or a glass, cut the scones and place in the oven for 22 mins
- in the mean time, make the jam by bringing to a boil the frozen raspberries with the xylitol for 6 mins. set aside to cool
- once the scones are read, let them cool and then serve cut in half with raspberry jam and coconut yoghurt
NUTRITIONAL VALUE PER PORTION energy kcal 223.7 fat 10.2 of which saturated 2.5 carbohydrates 29.2 of which sugars 2.2 fibre 2.9 protein 3.3 salt 0.3
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