Gerry Mulvenna's recipes
Vegan Fruit Scones
This recipe is adapted almost directly from the Engine Shed
Recipe Book, a wonderful set of recipes probably
only available in Edinburgh.
Ingredients
- 200g plain wholemeal flour
- 200g plain white flour
- 2 tsp sodium bicarbonate
- 2 tsp cream of tartar
- 100g vegan margarine
- 100g sultanas
- 1 banana, chopped
- 1 apple, chopped
- 1 tsp mixed spice
- 1 tsp cinnamon
- 225ml soya milk
Method
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Put flour, sodium bicarbonate and cream of tartar in a bowl and rub in margarine until mixture is like fine crumbs.
- Add sultanas, mixed spice, cinnamon and chopped fruit and mix well.
- Using a blunt knife, stir in soya milk until
mixture comes together. You should find it makes
quite a wet dough, but this makes wonderfully moist
scones.
- Flatten the dough into a round (5mm thick) on a floured
surface and cut out your preferred size of scone shapes.
- Put them on a lightly floured baking sheet and bake for 12-15 minutes.
Last updated: 5 July 2001