It's Karen here and I have another great recipe to share and now seems the perfect time. With Wimbledon just around the corner I'll be making another batch of these delicious fruit scones with cashew cream. I've made these a few times now, from a BOSH! recipe, and they are reliably good so I'm pleased to vouch for the recipe. The book is BOSH!: Simple Recipes by Henry Firth and Ian Theasby. The ingredients are readily available and the method is my favourite kind of recipe, quick and easy, so why not give them a try.
INGREDIENTS
Scones
240g self raising flour
40g caster sugar
0.5 tsp salt
40g dairy free butter
120ml plant based milk
50g sultanas
To serve
jam
plant based margarine
cashew cream (140g cashews & 1.5 tbsp icing sugar)
METHOD
To make the cashew cream
Boil the cashews in water for 15 mins.
Rinse in cold water to cool, and drain.
Blend with a splash of water and the icing sugar until smooth.
Chill until needed.
To make the scones
Preheat the oven to 200C.
Put all of the ingredients, except the sultanas, in a food processor and process until it becomes a dough.
Transfer the dough to a large bowl and add the sultanas.
Mix until the sultanas are evenly distributed.
Take out portions, and roll into balls, around the size of golf balls (around 40g each).
Place on a baking tray lined with parchment.
Flatten each ball to around 1cm thick.
Bake for 12 mins until lightly golden.
Cool on a cooling rack.
Serve with vegan margarine, jam and cashew cream.
As you can see, they look lovely and have a nice slightly crumbly texture whilst being fluffy and light. I like them with a layer of jam and a splodge of cashew cream. Delicious, perfect for a nice Wimbledon Cream Tea!
Have a lovely summer everyone,
Thanks for reading.
Karen x
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