These delicious scones are dairy-free and contain wholemeal flour, so they’re far more nutritious and healthier than classic scones. Their fat content is also very low and they are cholesterol free. Indulge to your heart’s content 😉
Makes: about 14 scones (freezable)
Preparation time: 10 minutes
Cooking time 12-15 minutes
225g / 8oz / 2 cups wholemeal flour
225g / 8oz / 2 cups plain (all purpose) flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
50g / 2oz / ¼ cup dairy-free margarine
350ml / 12fl oz / 1½ cups fortified soya milk
- Pre-heat the oven to 220C / 425F / Gas 7. Oil and flour a large baking tray.
- Sift the flour, baking powder, baking soda and salt into a bowl. Rub the margarine into the dry ingredients until they resemble fine breadcrumbs. Make a well in the centre, pour in the milk and mix to make a soft, moist dough. Do not overwork the dough or the scones will be heavy.
- Lightly dust a work surface with flour. Turn out the dough, dust the top with flour and roll out evenly to a thickness of about 2.5cm / 1 inch. Cut out the scones with a 6cm / 2½ inch fluted cutter and place on the baking tray. Bake for about 12-15 minutes until well risen and golden brown.
- Serve warm, with a large dollop of strawberry fruit spread and fresh strawberries on the side. Any leftover scones are best frozen and reheated immediately before serving.
You can vary the flavour of the scones by adding cinnamon and dried fruits such as raisins or cranberries.