LEON’s vegan scones with a gf twist

LEON’s fast vegan cookbook has been a long-time favourite of mine. I turned to it this morning when I fancied something different, but straight forward to make, for breakfast. I tweaked the recipe in keeping with the fodmap friendly diet (however, the addition of currants is optional). Delicately savoury in taste and crumbly-textured, these scones make for a satisfyingly stodgy breakfast or an equally wholesome afternoon tea, accompanied with either sweet or savoury condiments. For an unexpected but complementary pairing, try raspberry jam with cream cheese – a personal favourite.

To make 5 large or 7 smaller scones, gather,

• 150g gluten free self-raising flour
• 1/4 tsp xanthan gum
• 1 tbsp caster sugar
• 35g coconut oil, melted
• 80ml oat milk
• 1 tsp golden syrup
• 1 tsp neutral cooking oil
• 20g dried currants (optional)

Method,

1. Preheat the oven to 200°C. Line a flat baking tray with parchment paper.
2. In a large mixing bowl, sift together the flour and xanthan gum. Place the coconut oil in a small, microwave-safe bowl, and microwave for a minute until melted. Add the coconut oil, caster sugar and oat milk to the dry ingredients, and whisk until the mixture binds. (The dough should look brittle.)
3. Place the dough onto a clean work surface dusted with flour. Pat it out as slim or thick based on preference. Using a scolloped pastry cutter and cut out rounds of the dough. Transfer the rounds onto the pre-lined baking tray.
4. Mix together the neutral cooking oil and golden syrup, then gently brush the tops of the scones to make a glaze.
5. Bake for 12 minutes, until the scones are lightly golden brown. Serve with your choice of condiments.