Spelt Mixed Fruit Scones

A little treat I made on a Sunday afternoon.



INGREDIENTS
Adapted and veganised from Short and Sweet by Dan Lepard

  • 250g wholewheat spelt flour
  • 2 1/2 tsp baking powder
  • 3 tbsp soft brown sugar
  • 40g vegan butter, softened
  • 25g strawberries cut into bite size pieces
  • 25g blueberries
  • 50g sultanas
  • 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
  • 75ml almond milk
  • 1 tsp apple cider vinegar
  • 1 tbsp vegan butter, melted

  1. Preheat the oven to 425f. First, prepare the flax egg. Mix the flax seed with the water in a small bowl and set aside for 10 minutes to thicken.
  2. Prepare the vegan buttermilk mixture, in a jug combine the almond milk and vinegar then set aside.
  3. In a bowl sift together the spelt flour, baking soda and sugar. Add in the softened butter. Using your hands, rub the mixture between your fingers until it resembles a fine soil.
  4. Add the flax egg to the almond milk mixture and beat with a fork until fluffy, about 30 seconds. Pour into the flour mixture and mix with a spoon until it comes together.
  5. Tip the dough out onto a floured surface and knead lightly for about 20 seconds. Using a rolling pin, roll out to about 5 cm thick. Cut out approximately 4-5 cm rounds using a pastry cutter or upside down glass.
  6. Place on a non-stick or parchment lined baking tray making sure the scones are touching each other. Brush with a little vegan butter.
  7. Bake in the oven for 15 minutes, rotating the tray once at 7 minutes. Serve warm with butter or a good jam. Yield: approximately 10 scones.



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