From the 1982 Women’s Weekly Cookbook we have scones, adapted to include only plant-based ingredients.
Makes approx. 12
- 2 cups self-raising flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 30g (1 oz.) plant-based butter – Nuttelex
- approx. 3/4 cup plant-based milk and water – half and half (I added a bit of Flora plant cream as well)
Sift flour and salt into basin, stir in sugar. Rub in butter until mixture resembles fine breadcrumbs. You can use a food processor to do this if you prefer.
Pour nearly all the liquid in at once and mix to a soft dough. (Flours vary in the way they absorb li-quid; if mixture is not soft enough, add remaining liquid.) Place on floured surface and knead lightly.
Pat dough out to approximately 2cm (3/4 in.) in thickness, and, using a 5cm (2 in.) cutter, cut into rounds. Place on to a greased oven tray or into a lightly greased 28cm x 18cm (11 in. x 7 in.) lamington tin, glaze with a little (leftover) plant milk mix. Bake in a very hot (250c) oven for 10 to 12 minutes or until golden brown.
Whipped cream
You can make excellent whipped cream using Flora Thickened Plant Cream. Just add a little sugar and whip it up in the mixer until it’s nice and thick. A little goes a long way.
