Oh scones .. Since having to follow a gluten free diet, I have maybe managed to eat only two! So .. Time to have a mess and see if just swapping out gluten free flour works as well on my old recipe… Also .. I’ve still not got round to buying a new bag of sugar so will be trying the ginger flavoured coconut sugar by Coconom that came in this month’s VeganKind box.
350g gluten free self raising flour (I’m using Doves Farm)
90g vegan margarine
45g sugar, plus a little extra for dusting
1 teaspoon gluten free baking powder
Pinch of salt
180ml soya milk
1 tablespoon of lemon juice
Pre-heat the oven to 200 centigrade Fan
Add the lemon juice to the soya milk and microwave for 30 seconds, give it a good stir and leave it. This will make the soya milk split slightly and thicken it, it tastes slightly yoghurty and adds a slight tang to the flavour.
Mix together the flour, salt and baking powder in a large bowl. Add the margarine, breaking it up into small pieces.
Rub the margarine into the flour until it looks like breadcrumbs, the mix in the sugar, add the soya milk mixture and mix together to form a moist dough.
Flour the worktop then roll out the dough to about an inch thick and shape into a rough circle, cut into 8 wedges, sprinkle with a bit of sugar and pop them in the oven for 10 minutes.
I kept mine in the oven for a couple of extra minutes, but I’m wondering if the oven wasn’t completely up to temperature.
I had some soyatoo whipping cream about so made liberal use of that and raspberry jam to top my scones 🙂
The ginger coconut sugar – I do like coconut sugar a lot, it has a wonderful toasty, molasses, flavour. The ginger flavour was a bit lost on me though, I suppose if I was using a higher proportion to other ingredients then it would have been more obvious.