With the sunshine currently hiding behind dark rain clouds, we thought we would inspire you all with a Summer staple, the humble scone!
At nursery we try to ensure that all of our baked good are free from all the ingredients that most of our children with allergens can't eat, so they are not excluded or made to feel different.
Therefore our scones are dairy and egg free. You can top these with butter, jam, fresh fruit, cream.....whatever you would like! We make them pretty small but you can just use a bigger cutter for larger scones. You can even add dried fruit, cheese, nuts.....just google scone types and see what you can add for flavour. It's a lovely activity to do with children and helps them to be more confident with different flavours. Share your photos and flavours with us.
Ingredients
350g self-raising flour, extra for dusting
1⁄4 tsp salt
1 tsp baking powder
3 tbsp caster sugar
95g vegan vegetable spread
150ml oat milk, plus extra to glaze
STEP 1
Mix the flour, salt, baking powder and sugar in a bowl. Rub in the
vegetable spread until you have fine breadcrumbs.
STEP 2
Gradually stir the milk into the flour mixture until you have a smooth
dough.
STEP 3
Lightly dust your surface with flour and gently roll out the scone
dough until 2cm thick. Transfer onto a baking tray lined with
parchment and put it in the fridge for 30 mins to firm up.
STEP 4
Remove the dough from the fridge and using a 7cm cutter, cut out the
scones. Put them, top side down, onto another baking sheet lined
with paper, leaving a 2cm gap between each one. This gives the
scones an even top. Brush with the extra milk, making sure that it
doesn’t drip onto the sides (otherwise they will rise unevenly). Put the
scones in the freezer for 15 mins. Heat the oven to 220C/200C
fan/gas 7. Remove from the freezer and bake for 15-20 mins until
golden brown.
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