A basic scone recipe (without dairy) to embellish as you like -
I’ve used home-made strawberry jam with some fresh strawberries and a sprinkling of icing sugar.
Who needs cream?
You will need -
225g self raising flour
1 level tsp of baking powder
25g of golden caster sugar
40ml of rice bran oil (or see alternatives above)
100ml of water
Preheat the oven to 200C and lightly grease a baking tray.
Sieve the flour and baking powder into a bowl.
Add the rice bran oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Mix in the sugar then add the water and carefully mix (add a little more water if the mixture looks too dry) Use your hands and bring it together into a ball of dough but don’t over work it – be gentle.
Place it on a floured surface and roll out or press out with your fingers until it’s about 1.5 cm thick.
Cut out rounds with a cutter and place on baking tray.
Place in the centre of the oven and bake for 12 – 15 mins.
Leave on a wire rack to cool.
You will be able to make about 6 large ones with these ingredients.
