Vegan – Four Ingredients – Low Fat – Dairy Free – Egg Free – Nut Free
Gluten Free Option – Low Sodium
My parents and Aunty were arriving back in Australia this morning, after spending a month in the US and Central America (I’m not at all jealous). Since it’s such a long flight, I thought I’d be nice and surprise them with some sweet treats to arrive home to.
I had some pureed strawberries and some leftover mashed pumpkin, so I made two different flavours of scones. Yes, scones, yet again. My current scone addiction is out of control.
I’ll have the cinnamon + maple pumpkin scone recipe up later this week, as I’m sharing the recipe for these mini sweet strawberry scones today.
2 1/4 cup self-raising flour (gluten free, if needed)
50g vegan butter or margarine
1/4 cup raw sugar
1 cup strawberries, pureed
Preheat your oven to 200 degrees Celcius fan-forced
Add the flour and sugar to a a large mixing bowl
Dollop small bits of the vegan butter into the bowl and rub it into the flour with your fingertips
Make a well in the center for the pureed strawberries and, using a flat butter knife, combine the wet with the dry ingredients
Transfer the dough to a lightly floured surface and knead gently until it forms a smooth ball
Press the dough into a 2cm high/thick shape and use a 3cm scone or biscuit cutter to cut out the scones
Gently press scraps of the dough back together to cut out the remaining scones
Place the scones on a silicone mat or a baking paper lined tray
Arrange the scones in three rows allowing them to just touch one another
Brush with a little non-dairy milk so they’ll brown nicely in the oven
Bake the scones for 15-17 minutes and allow to cool before consuming
Makes 12 scones
optional: cut the scones in half and top with some Nudie coconut yoghurt (in the strawberry + watermelon flavour) and some crushed freeze-dried strawberries. Yum!
It’s still a couple of months away, but if you use a heart-shaped cutter instead, these scones would be great for Valentine’s Day.