'Buttermilk' Spelt Scones | Recipe | Natalie Penny

Name: 'Buttermilk' Spelt Scones | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Heat the oven to 200°C; Combine the almond milk and ACV and set aside; Combine all the dry ingredients in a bowl.; Add the butter and rub the butter between your fingers into the flour until it resembles fine bread crumbs.; Using a knife quickly mix in the almond milk until it just comes together.; Turn out onto a floured worktop and gently roll to 3cm thick disc. DO NOT ROLL TOO THIN, otherwise they will not rise well.; Cut into rounds, you will likely get 3-4, then combine the dough and cut again until you have used it all up. It is important not to over work as they will become tough.; Place on a baking tray a lightly dust with flour.; Bake for 10-15minutes until risen and very lightly golden on the edges.; Serve with jam of your choice and vegan whipped cream, coconut cream or crème fraiche.

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These are the lightest most tender scones, they are delicious with any jam of your choice or baked fruit and whipped coconut cream. If I am inpatient I…

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Ingredients

Ingredients
Instructions
Heat the oven to 200°C
Combine the almond milk and ACV and set aside
Combine all the dry ingredients in a bowl.
Add the butter and rub the butter between your fingers into the flour until it resembles fine bread crumbs.
Using a knife quickly mix in the almond milk until it just comes together.
Turn out onto a floured worktop and gently roll to 3cm thick disc. DO NOT ROLL TOO THIN, otherwise they will not rise well.
Cut into rounds, you will likely get 3-4, then combine the dough and cut again until you have used it all up. It is important not to over work as they will become tough.
Place on a baking tray a lightly dust with flour.
Bake for 10-15minutes until risen and very lightly golden on the edges.
Serve with jam of your choice and vegan whipped cream, coconut cream or crème fraiche.