Strawberry & Rose Vanilla Scones
Ingredients
340g Gluten free self-raising flour (we use Doves Farm)
1tsp Gluten free baking powder
0.5 tsp Salt
55g Plant-based butter (chilled)
4 tbs Stevia (we use Natvia)
27g/3tbs Corn flour
1 tsp Vanilla powder
4tbs/60ml Water
5 drops Rose extract
1tbs Apple cider vinegar
200g Plant-based plain yogurt
70g Baked strawberries, finely chopped (we use Urban fruit)
Optional topping 5 g freeze dried strawberries
Serving suggestion
250 ml Plant-based whipping cream
(plus optional 2 drops rose extract)
1tbs Stevia
No added sugar Strawberry jam
Method
Preheat the oven 220°c/428°F/Gas Mark 7
In a large bowl add self raising flour, baking powder and salt. Rub the flour and plant based butter (cut into small pieces) together with your fingertips until you have a crumb consistency.
Add the cornflour, vanilla powder and stevia. Stir and mix well. Next add the finely chopped strawberries and mix them through the flour mixture to avoid the strawberries from sticking together.
In small bowl mix together the yogurt, water, apple cider vinegar and rose extract. Add to the dry ingredients and mix well. Using a spatula bring the dough together and then use your hands.
Tip the dough out onto lightly floured baking paper and form into a circle, lightly roll out. The dough needs to be approx 2.5cm thick. We used a 5cm diameter fluted cutter. Makes 12 scones. Flour the cutter before using to cut out the scones, place onto a lined baking tray. Brush tops with melted plant-based butter.
Put in the oven, middle top shelf for approx 15-17 minutes until the tops are a very light golden brown.
Once removed from the oven, immediately sprinkle with crushed/ground freeze dried strawberries.
Best served warm straight from the oven and best served the same day they are baked.
Serve with whipped plant-based cream (add stevia and rose extract before whipping) and strawberry jam.