Lazy vegan scones with balsamic strawberries
- 2 cups of wholemeal spelt flour
- 3 tsps of baking powder
- 1 pinch of sea salt
- 3½ tblsps of cold pressed oil (I like safflower or sunflower for the bonus nutrients, but olive oil is fine too)
- 5 tblsps of brown rice malt (add more if you have a sweet tooth, but then reduce the volume of milk)
- 100 mls of rice milk (I prefer rice milk for its sweetness, but soy works too)
- 1 large punt of strawberries
- A drizzle each of balsamic vinegar and brown rice malt.
- 1 can soya spray cream
- Preheat oven to 220 C
- In a large mixing bowl, use your fingers to break up the baking powder and sea salt, and add to the flour. Then, rather than sifting (these are lazy scones after all), gently whisk the dry ingredients to combine.
- In a small pan, add the oil and rice malt, stirring with a fork, and gently heat. The aim is to melt the malt into the oil for easier mixing, so be sure to take the pan off the heat well before the rice malt bubbles.
- Using a fork, stir the oil and rice malt mixture into the dry ingredients, adding the milk as you go, until the dough is pliable but not too sticky. You might need to add a little extra flour or reserve some of the milk.
- Turn the dough onto a sheet of grease-proof paper and lightly knead. Put another piece of grease-proof paper on top and roll the dough out to approximately 2 cms thick. Cut into 4-5 cm wide circles and place on a baking sheet.
- Bake for approximately 9 minutes or until golden.
- While the scones are baking, prepare your strawberries: simply slice your berries into a bowl, drizzle with balsamic vinegar and rice malt, lightly stir and let sit.
- Serve your scones with the balsamic strawberries and soya spray cream (raspberries and other berries optional).