Vegan Hot Cross Scones
Vegan Hot Cross SconesServes: 6 - 8 large scones Prep Time: 15 minutes Cooking Time: 15 minutes
These are not your average scones, they fall somewhere between a biscuit and a scone. The combination of spices and dried fruit makes for a well balanced and very moorish snack, well at least we think so ???????? . Also, they are vegan!!
Give this unique recipe a go this easter and let us know how you get on, we love to hear your feedback.
60 g coconut oil, solid
1/3 cup Pureharvest Rice Malt Syrup
50 g mixed peel
1/2 tsp mixed spice
1 tsp cinnamon
1 tsp ginger
pinch sea salt or pink himalayan salt
2-3 tbsp Pureharvest Coco Quench
1 chia/flax egg
- Cross Topping
30 g plain flour
1-2 tbsp water,
Preheat the oven to 220°C/ fan200°C/ gas 7 and line a baking tray with parchment paper.
Sift the self-raising flour into a large bowl; rub in the coconut oil with your fingertips. Stir in the sultanas, peel and spice and salt.
In a separate bowl beat together the chia egg, rice malt syrup. Pour this mixture into the flour mixture and bring together to make a soft dough. Be careful not to over work the dough as this will produce chewy, tough scones which we don't want.
Lightly dust a work surface with extra flour, then roll out the dough to no thinner than 2cm. Using a 4cm cutter, stamp out the rounds. Re-roll the trimmings and stamp out more and place onto the pre-prepared baking tray.
Make the crosses. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough. Roll out, cut into thin strips and put a cross on top of each scone.
Bake the scones in the oven for about 15 minutes or until risen and golden brown.
Remove from the oven and allow to cool slightly before transferring to a wire wrack to cool completely.
These scones are full of flavour so they taste great on their own. However, a dollop of coconut yoghurt is also delicious!