A quick, fun recipe which can easily be made in twenty minutes from recipe to jam covered munching :-) Equally perfect for those impromptu potlucks or when introducing yourself to your new neighbours!
Try serving them with strawberry jam and pear cream – mix canned pears, cashew or almond nuts and vanilla essence for a smooth dairy free treat. They were well received at the SIT Orientation Week Market Day INVSOC stall :-)
Pear Cream
– small tin of pears in juice (drain and keep the juice)
– 1/4 or 1/2 a cup cashews or almonds. We find buying ground almonds to be convenient.
– A couple drops of vanilla essence
Whizz smooth in a blender, adjust consistency with reserved juice if needed. Enjoy!
Our scone recipe is incredibly popular too!
Ingredients:
2 Cups self raising Flour
1/2 teaspoon of salt
2 dessert spoons sugar
3/4 cup of soy milk, with 1/4 of a cup of oil mixed in. (we used slightly less oil, Canola)
1/2 cup of chopped dates
Utensils:
Baking tray
Mixing Bowl
Mixing spoon
Sieve
Measuring Cup
Teaspoon
Dessert Spoon
Whisk or fork for mixing dry ingredients
Knife/kitchen scissors for date chopping
“soy margarine” knife for scone separating
Method
-Set your oven to 200 degrees.
-While its heating up, sift the dry ingredients together ( 2 cups of self raising flour, two dessert spoons of sugar, half a teaspoon of salt.)
-Whisk or stir together with a fork to mix dry ingredients.
-Chop the dates into thirds (or larger if you like!) using your knife or kitchen scissors.
-Stir or whisk the chopped dates into the mixed dry ingredients.
-Take the three quarters of a cup soymilk, one quarter of a cup oil mixture and add to the dry ingredients.
-Stir, leaving the overall mixture just combined so it will rise well.
-Sprinkle a little flour across your baking tray to keep the scones from burning/to add a little extra flour-y flavour and essential flour goodness.
-Spread the dough until its roughly 1.5 centimetres high. Slice into scones with a “soy margarine” knife :-)
-With your oven heated to 200 degrees celsius, bake for about 10 minutes or until lightly golden brown.
-You’ll see them rise within a couple of minutes.
Enjoy with friends :-)
Set your oven to 200 degrees.
While its heating up, sift the dry ingredients together ( 2 cups of self raising flour, two dessert spoons of sugar, half a teaspoon of salt.)
Whisk or stir together with a fork to mix dry ingredients
Chop the dates into thirds (or larger if you like!) using your knife or kitchen scissors.
Stir or whisk the chopped dates into the mixed dry ingredients.
Take the three quarters of a cup soymilk, one quarter of a cup oil mixture and add to the dry ingredients.
Stir
Stir a little more, leaving the overall mixture just combined so it will rise well.
A beautiful doughy creation! Fold it over on itself to clean up any leftover dough, add sprinkles of flour if its not solid enough.
Sprinkle a little flour across your baking tray to keep the scones from burning/to add a little extra flour-y flavour and essential flour goodness.
Spread the dough until its roughly 1.5 centimetres high. Slice into scones with a “soy margarine” knife :-)
The noble art of scone separating in action.
Ready for the oven!
The oven heated to 200 degrees celsius, bake for about 10 minutes or until lightly golden brown.
You’ll see them rise within a couple of minutes :-)
Finished scones after eleven minutes or so in the oven, depending on how scorched you like your scones :-)
Placing the scones under a tea towel on your baking rack seems to be an ancient tradition. Perhaps it helps the heat distribute throughout the cooling scones, preventing them from setting rock hard? Or is it just “an old wives tale” of sorts, passed along to see how many future generations will go along with it? Either way, it SEEMS to help :-)
Sliced, with a little soy margarine (Olivani) with raspberry jam. Kate Hen with one and a half scones :-)
