Happy summering (or wintering if you are in the northern hemisphere)!
Today I’m taking you back to the basics. Back to the good ol’ fruit scones. This recipe is the base recipe for the scones I create on Healthy ‘n Happy and one that you should know. Having a base recipe means you can build up on it, to create ANY flavour your stomach desires.
However, through a little adjustments here and some tweaking there, I’ve made these fruit scones extra fluffy, light and way too easy to consume but you be the judge of that.
Rule número uno for scones. Rubbing the fat (butter) into the dry ingredients. Why you ask is this important or done in so many recipes? Well rubbing the butter in helps to distribute it evenly into the mixture. It also creates a lighter texture when baked. Essentially when all the little balls of butter melt in the oven, they release steam. The steam creates little pockets of air throughout the fruit scone, meaning when you bite into it, it isn’t dense and solid, rather it’s light, full of lots of little holes and fluffy!
Rule número dos. Do not over work the dough. I shall write it again just so you really remember. DO NOT overwork the dough! Overworking happens once the liquid is added and can be caused through too much mixing, shaping and messing around. Overworked dough leads to tough and chewy fruit scones…yuck. The key here is to stop working the dough as soon as it comes together and be light with your touch when shaping it. Expect this: your dough should be slightly sticky and have a few lumps and bumps in it. Once it just comes together it’s ready to be used.
Also a note for you. I’ve used Natvia in this recipe but if you can’t find it you can use sugar or coconut sugar too. however, coconut sugar will slightly alter the taste and colour.
Enjoy these fruit scones smeared with butter, coconut whipped cream or jam! I know I can never say no to a scone with jam and cream. For more recipes similar to this, check out these Fluffy Lemon Blueberry Scones, Simple Vegan Rock Cakes or these Paleo Cranberry Scones.
….So what are you waiting for? Let’s get baking!
- - 175mL buttermilk (to make pour ½ tablespoon lemon juice (15mL) into a jug and top the rest (160mL) with soy milk. Leave to sit for 10 minutes.)
- - 2 cups (250g) plain all-purpose flour
- - 2½ teaspoons (10g) baking powder
- - ⅓ cup (65g) baking Natvia
- - ½ teaspoon salt
- - ⅓ cup (65g) sultanas (optional)
- - ¼ cup (50g) vegan butter
- Preheat oven to 200°C/ 392°F and line a baking tray with grease proof paper and dust lightly with flour.
- Make the scones by making the buttermilk first. Meanwhile sift the flour, baking powder, Nativa and salt into a large mixing bowl. Stir through the sultanas.
- Rub in the butter using your fingers. Stir in the buttermilk and vanilla using the sharp end of a butterknife. This helps to cut through the butter in the dough.
- Using your hands bring the dough together to a large ball. Transfer to the baking tray and flatten it down to make a 18cm/ 7 inch round. Cut into 8 wedges and place each wedge 5cm/ 2 inches apart.
- Bake for 20-25 minutes, they should be lightly golden in appearance. Leave to cool on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.
Store covered in the fridge for 3 days. Reheat to serve.