Sometimes for lunch (or dinner) we like to have a mini afternoon tea. We’ll make plates of sandwiches and have warm scones with a cup of tea afterwards. This time I made us blueberry and maple scones so we don’t need the added jam and ‘cream’.
180 ml boiling water
210g of plain flour
7 g baking powder
50 g maple syrup
1/2 tsp salt
90 g of vegan spread
40 dried blueberries
1. Soak your dried blueberries in the boiling water and set aside to cool. Pre-heat your oven at 200c
2. Put all the ingredients in a bowl and mix together. It’s a simple as that really. All you want to avoid is kneading the dough too much as you’ll have tough cones that won’t rise.
3. When the dough is ready flatten it into a disk about 1 inch thick on a baking tray. I line mine with greaseproof paper to make it easier to remove the scones but this isn’t essential. Cut the disk into 8 pieces and bake for 20 minutes until risen and golden.
4. Allow the scones to cool a little before topping with a little spread and more maple syrup. They are amazing fresh out the oven and still warm!
So a little note on the blueberries. I’m using dried as I have them but you can also use fresh or frozen… or dried cranberries… or sultanas. Mix it up, use what you’ve got or what you fancy that day.