Afternoon Tea
Cheese and Sweetcorn Scones
8 servings
份量10 minutes
准备时间22 minutes
总时间配料
350g self-raising flour
1 tsp salt
1 tsp baking powder
1 tsp chilli flakes
1/2 cup sweetcorn
1 cup grated vegan cheddar cheese (save a little for topping the scones)
175mls non-dairy milk
50g cold vegan butter
步骤
Preheat oven to 400f/200c/gas 6. Line your baking tray.
If using frozen sweetcorn, cook gently now. If using canned, drain and set aside. If using corn on the cob, cook as per instructions or follow our delcious BBQ corn on the cob recipe.
Add all of the dry ingredients to a mixing bowl
With clean, washed and dried hands - add the cubes of the cold vegan butter and rub through - so it appesrs to look like breadcrumbs.
Add in the grated vegan cheddar, leaving a bit aside to top the scones. Add in the sweetcorn.
Slowly add in the non-dairy milk (i used oat milk) and get ready to gently fold together to form the dough.
On a clean, lighlty floured surface, trasnfer the dough out for kneading. Knead gently until it is smooth.
Divide the gently kneaded dough into the desired size. This recipe can make 8 regular sized scones, but can be easily made into smaller scones for handy snacks.
Transfer scones onto your baking tray, lightly brush with some non-dairy milk and top with a sprinkle of vegan cheddar
Bake for approximately 12 minutes - until cooked through and slighly golden on top.
Once cooked, leave to cool on a wire rack. However they are best when still slightly warm from the oven.
Enjoy!
营养
每份大小
1
卡路里
283
总脂肪
11 g
饱和脂肪
6 g
不饱和脂肪
4 g
反式脂肪
0 g
胆固醇
31 mg
钠
1027 mg
总碳水化合物
36 g
膳食纤维
1 g
总糖
2 g
蛋白质
9 g
8 servings
份量10 minutes
准备时间22 minutes
总时间