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)
- Preheat the oven to 200°C. Line a flat baking tray with parchment paper.
- 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.)
- 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.
- Mix together the neutral cooking oil and golden syrup, then gently brush the tops of the scones to make a glaze.
- Bake for 12 minutes, until the scones are lightly golden brown. Serve with your choice of condiments.