Date and Walnut Scones

 Before you start, put the oven on: 200 C for a gas oven, 180 C for an electric fan oven, by the time you've made the scones the oven will be hot enough for them to go in. 

8 oz (225 g) Flour (white or wholemeal or half & half)

2 oz (50 g) Margarine (or butter)

1/2 tsp Bicarbonate of Soda 

1tsp Cream of tartar 

3 oz (100 g) chopped dates

2 oz (75 g) chopped walnuts

1/4 tsp ground ginger

   1/4 tsp grated nutmeg 

           140 ml of liquidised over-ripe bananas

 Mix all the dry ingredients together 

  Rub the sunflower spread into the flour, and add the dates and walnuts.

Add the mashed banana and mix lightly to form a dough

Cut into circles and bake in a hot oven for 16-20 min depending on the size of the scones and your oven.

Cheese and Olive Scoffins

 Heat the oven to 180 C (with fan or 200 C without fan)

 16 oz plain flour

1 tsp Bicarbonate of Soda

2 tsp Cream of Tartar

4 oz sunflower spread

4 oz green olives

4 oz grated vegan Cheddar-like cheese

1 oz dried or fresh parsley 

Chili flakes to taste

Paprika to taste. 

300 ml soya milk

 Rub the fat into the flour until it resembles fine breadcrumbs, add the bicarbonate of soda, cream of tartar, dried parsley, chili flakes and paprika and mix well. 

 Add the chopped olive and grated cheese and mix.

Add the milk and mix gently until all the ingredients are combined

 Place in muffin cases and bake for 20 minutes

Marzipan, Cranberry & Orange Scones

8 oz flour

1/2 tsp bicarbonate of soda

1 tsp cream of tartar

2 oz sunflower spread

  2 oz dried cranberries

2 oz Marzipan (Almond paste) cubes

140 ml of milk

1/2 tsp Vanilla extract

1/2 tsp Orange extract

1/2 tsp Almond extract

Zest of half an orange

Mix the flour, bicarbonate of soda and cream of tartar, then rub in the sunflower spread until the mixture resembles fine bread crumbs. 

Mix in the cranberries, marzipan then add the milk, vanilla, ornage and almond extracts and orange zest and fold the mixture together gently to form a dough.

Cut out and bake in a hot oven for 15 minutes

Fruit Scones

8 oz flour

1/2 tsp bicarbonate of soda

1 tsp cream of tartar

2 oz sunflower spread

4 oz raisens

140 ml of milk or 180 ml of yogurt

Mix the flour, bicarbonate of soda and cream of tartar, then rub in the sunflower spread until the mixture resembles fine bread crumbs. Mix in the raisns then add the milk or yogurt and fold the mixture together gently to form a dough. 

Cut out and bake in a hot oven for 15 minutes

Tomato and Basil Scones

 8 oz flour

1/2 tsp Bicarbonate of soda

1 tsp cream of tartar

2 oz sunflower spread

 2 tbs tomato paste

2 tsp pesto ( you can use vegan pseto)

 a handful of chopped fresh basil

4 pieces of sundried tomatoes chopped  

 100 ml milk ( I used soya)

Rub the flour and fat together until they resemble fine bread crumbs

 add the remaining ingredients : tomoato paste, pesto, sundried tomoatoes, basil and milk and mix together to form a dough.,

 Using a round cutter, cut out 6 scones and bake in hot oven (180 C with fan, or 200 without fan) for 15 minutes

Poppy seed loaf

Weigh out: 

8 oz Flour

2 oz Sunflower spread

1 tsp Cream of tartar

1/2 tsp Bicarbonate of soda

2 tbs of Blue poppy seeds

140 ml Milk ( I used soya)

Mix the dry ingredients in a bowl and rub in the fat until the mixture resembles bread crumbs

  Add the milk and mix in gently.

Place the dough in an oblong cake tin bake in a hot oven for around 20-25  minutes.

Beetroot Scones

Weigh out: 

8 oz Flour

2 oz Sunflower spread

1 tsp Cream of tartar

1/2 tsp Bicarbonate of soda

  2oz  of fresh grated beetroot 

80 ml of milk ( I used soya)

Mix the dry ingredients in a bowl and rub in the fat until the mixture resembles bread crumbs

Add the grated beetroot and milk and mix into a dough

Cut out and place onto a tray and bake in a hot oven for around 15 minutes.

Spinach Scones

Weigh out: 

8 oz Flour

2 oz Sunflower spread

1 tsp Cream of tartar

1/2 tsp Bicarbonate of soda

3 oz  of cooked spinach (Fresh or frozen) chopped finely

Mix the dry ingredients in a bowl and rub in the fat until the mixture resembles bread crumbs

Add the cooked chopped spinach and mix, there should be enough juice from the spinach to enable the creation of a dough, if not add a little milk - don't worry if you add too much you'll just need to make them in a muffin tray or spoon dollops of the mixture straight onto the tray. 

Cut out and place onto a tray and bake in a hot oven for around 15 minutes.

Lime and Coconut Scoffins

Put the oven on at 180 C (with fan) 

Measure out the following: 

8 oz plain flour

2 oz sunflower spread

2 oz of chopped pitted black olives

100 ml yogurt

100 ml milk

20g of chopped fresh basil

1 tbs Pesto 

1/2 tsp bicarbonate of soda

 1 tsp cream of tartar

Rub the sunflower spread into the flour until it resembles breadcrumbs, then mix in the bicarbonate of soda and cream of tartar

Add the olives, pesto and basil and mix 

Pour the milk and yogurt in and stir gently

Fill muffin cases to the top, and bake for 16 minutes (depends on oven)

Black olive and Basil Scoffins

Put the oven on at 180 C (with fan) 

Measure out the following: 

8 oz plain flour

2 oz sunflower spread

2 oz of chopped pitted black olives

100 ml yogurt

100 ml milk

20g of chopped fresh basil

1 tbs Pesto 

1/2 tsp bicarbonate of soda

 1 tsp cream of tartar

Rub the sunflower spread into the flour until it resembles breadcrumbs, then mix in the bicarbonate of soda and cream of tartar

Add the olives, pesto and basil and mix 

Pour the milk and yogurt in and stir gently

Fill muffin cases to the top, and bake for 16 minutes (depends on oven)

Cheese and Marmite Scones

 

8 oz (225 g) Flour (white or wholemeal or half & half)
 

2 oz (50 g) Margarine (or butter)
 

1/2 tsp Bicarbonate of Soda 

1tsp Cream of tartar
 

150 ml Milk ( I used soya) 

 1-2 tbs Marmite (or similar)

 2 oz (50 g) Grated cheddar cheese

Add Bicarb and cream of tartar to flour and mix
Rub margarine into flour
Add the Marmite
Add the milk and mix quickly and lightly, don't kneed it like bread- that makes the scones 'heavy'
Have a piece of greaseproof paper with a handful of flour on it ready, put the scone mixture onto it and shape into a a circle or oblong (depending on what shape scones you are making), cut into shape with a cutter.

Place on tray, put in the oven right away, cook for 15-20 min depending on you oven

 

Marmite Scones

8 oz (225 g) Flour (white or wholemeal or half & half)
 

2 oz (50 g) Margarine (or butter)
 

1/2 tsp Bicarbonate of Soda 

1tsp Cream of tartar
 

150 ml Milk ( I used soya) 

 1-2 tbs Marmite (or similar)

Add Bicarb and cream of tartar to flour and mix
Rub margarine into flour
Add the Marmite
Add the milk and mix quickly and lightly, don't kneed it like bread- that makes the scones 'heavy'
Have a piece of greaseproof paper with a handful of flour on it ready, put the scone mixture onto it and shape into a a circle or oblong (depending on what shape scones you are making), cut into shape with a cutter.

Place on tray, put in the oven right away, cook for 15-20 min depending on you oven

Rye Scones

Weigh out: 

10 oz Plain white flour
6 oz Wholemeal rye flouer

4 oz Sunflower spread

2 tsp Cream of tartar

1 tsp Bicarbonate of soda

Mix the dry ingredients in a bowl and rub in the fat until the mixture resembles bread crumbs

Measure out: 

280 ml  Milk  (Soya or dairy) 

Create a well in the centre of the flour mixture and pour in the milk and stir together gently, don't over mix otherwise you end up with heavy scones!

Once the mixture has bound together cut out 9 scones (3 cm diameter, 2 cm high) and bake in a preheated hot oven (180 C with fan) for 15 minutes (or longer if making bigger scones and varies with different ovens). 

Serve with soup as an alternative to bread; or with cheese and salad.....

Pesto Scones

Weigh out: 

8 oz Flour

2 oz Sunflower spread

1 tsp Cream of tartar

1/2 tsp Bicarbonate of soda

Mix the dry ingredients in a bowl and rub in the fat until the mixture resembles bread crumbs

Measure out: 

140 ml of plain yogurt or milk or half and half (Soya or dairy) 

2-3 tbs Pesto (30-45 ml)

Mix the yogurt (or milk) and the pesto well

Create a well in the centre of the flour mixture and pour in the pesto & yogurt mixture and stir together gently, don't over mix otherwise you end up with heavy scones!

Once the mixture has bound together cut out 6 scones (3 cm diameter) and bake in a preheated hot oven (180 C with fan) for 15 minutes (or longer if making bigger scones). 

Serve with soup as an alternative to bread; or with cheese and salad.....