My name’s Jenny and I’m a recovering teaholic. This Wednesday makes it six months since my last cup of tea. I no longer get the shakes. I yearn for a good brew about once a fortnight rather than once a day now, and am easily able to distract myself with a nice hot chocolate. Most importantly, I haven’t needed to go to the dentist’s to get my teeth cleaned in all that time. Hurray!
Giving up tea was not easy, but, like anything, once you get used to it it’s not really so bad. But whenever I have a scone (which is, let’s face it, fairly often) I sorely feel the lack of a good cuppa. Perhaps this means I should give up scones as well, but that’s not how I’m choosing to interpret the signs. I’ll make do with scone and cocoa! These are a veganised version of my usual Be-Ro Book Scones, and they turned out just as good as the real thing.
Adapted from the Be-Ro Book, Makes 8
225g self raising flour
150ml dairy-free milk
50g raisins / currants / sultanas
1. Preheat the oven to 220C and line a baking tray with greaseproof paper.
2. Mix the flour and salt in a bowl, then rub in the margarine until the mixture resembles breadcrumbs.
3. Stir in the sugar and dried fruit.
4. Make a well in the centre and pour in the milk, reserving a little for brushing the tops. Bring together to make a soft dough.
5. Roll out on a lightly-floured surface and cut into rounds.
6. Place the rounds on the prepared baking tray and brush with the leftover milk.
7. Bake for about 10 minutes.
8. Stand on a wire rack for a few minutes. They are best served warm.