Blueberry Scones

Method

Scrumdiddlyumptious!

step 1

Preheat oven to 200°C. Line an oven tray with baking paper.

step 2

Stir together FATE Mix, baking powder, xantham gum, and salt in a medium sized mixing bowl.

step 3

Add margarine to mixture. Using fingers tips and palm of hands, rub margarine into the mixture, 3-4min, until it resembles breadcrumbs. Stir in caster sugar.

step 4

Place prepared tray in oven (the hot tray supports even baking of scones).

step 5

Warm milk alternative in microwave, 30sec. Add juice and essence. Put to one side.

step 6

Make a well in the middle of your scone mixture. Pour in milk mixture and blueberries and using a metal spoon, stir in gently for 30sec, until a sticky dough is formed.

step 7

Dust workbench and hands with extra FATE mix. Spoon dough onto work surface and gently fold it a few times to bring the dough together. Then gently pat dough into a flat, rounded shape, approx. 2cm thick (some blueberries may burst but don't worry). Remove tray from oven.

step 8

Push a biscuit cutter (approx. 7.5cm wide) into the dough. Once smoothly sliced, bring up your scone inside the cutter, and place on the hot, paper-lined tray. Repeat until all dough is used. Brush the tops of the scones with extra milk alternative (or a little melted dairy free margarine).

step 9

Bake 14-16min., until just golden on top. Cool on a wire rack.

PROTEIN FREE

TOP TIP

If you prefer a savoury scone, halve the sugar content, and add 1 cup grated low protein cheddar cheese, to the classic scone mix (at step 6).

For extra sweetness, serve scones with jam and cream.

*Xanthan gum can be purchased from large supermarkets, and speciality health food shops. It is ideal for use in low protein baking, as it can provide the elasticity and fluffiness that protein gives to traditional baked goods.

Ingredients