Vegan Ginger & Date Spelt Scones with Blackcurrants

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Preparation info

  • Difficulty

    Medium

  • Makes

    8

Appears in

Bake

Bake

By Lorraine Pascale

Published 2017

  • About

Most of us know someone who is vegan, and the struggles they face finding certain foods. Baked goods are always challenging, as most high-street bakers make delicacies that are laden with dairy. I created these scones for my vegan friends to enjoy, but I wanted them to be super tasty for anyone. Spelt is one of the oldest cultivated grains and has a naturally higher composition of vitamins.

Ingredients

  • 310 g white spelt flour, plus extra for dusting
  • 50 g porridge oats
  • 2 tsp baking powder
  • 80 g pure sunflower spread, cold
  • pinch of sea salt flakes
  • 2 tsp ground ginger
  • 3 pitted dates, finely chopped
  • 180 ml almond milk, plus extra to glaze
  • seeds of ½ vanilla pod or 1 tsp vanilla extract (optional)
  • 25 g frozen blueberries
  • 25 g flaked almonds (optional)

Equipment

  • 6.5cm fluted or straight-sided round cutter

Method

Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line a baking sheet with baking parchment.

Put the flour and oats in a large bowl with the baking powder. Add the sunflower spread and lightly rub the mixture with your fingertips until the mixture resembles very fine breadcrumbs. Using a round-bladed knife, stir in the salt, ginger and dates. Make a well in the centre and pour in the almond milk and add the vanilla, if using, and again using the knife, quickly mix the ingredients together to form a dough. This process ensures that your scones do not get too tough and chewy.

Tip the mixture out onto a floured surface and roll the dough until it is about 1.5cm thick. If your mixture is quite sticky, sprinkle some extra flour on top. Using a lightly dusted cutter, stamp out eight scones and place them on the lined baking sheet. Try not to twist the cutter, otherwise your scones may not have a nice, straight rise. Scrunch up the excess dough, knead very gently until smooth and then re-roll to cut as many scones as possible.

Push about five frozen blueberries into each scone. I like to do it this way, as the berries can stain the dough red if they are mixed into the dough.

Place the scones on the lined baking sheet as you go – you may need to re-roll any trimmings to get the last scone. Glaze with the almond milk and scatter the flaked almonds on top, if using. Then bake for 15–20 minutes, or until the scones have risen and are a golden-brown colour.

Remove the scones from the oven and serve. These are best served warm or at least on the day that they are made.