Sunday tea wouldn’t be the same without a freshly baked treat. These scones are light and fluffy as well as inexpensive. For a real treat serve with clotted cream and jam or freshly sliced strawberries. I don’t eat dairy and I can attest that these taste l o v e l y smeared with just jam or fruit spread.
You will need:
565g self-raising flour
1½ teaspoons cream of tartar
1 heaped teaspoon bicarbonate of soda
40g fair trade caster sugar (this recipe uses less sugar than standard scone recipes)
150g margarine (I use vitalite)
450ml unsweetened almond milk
1. In a large bowl, mix together the flour, cream of tartar, bicarbonate of soda and sugar.
2. Using a teaspoon, dot the margarine around on top of the mix.
3. Using your fingertips, rub the margarine into the flour mix until it resembles breadcrumbs.
4. Add the sultanas.
5. Gradually add the almond milk and mix to form a sticky dough.
6. Either roll out on a floured surface and cut into rounds, or shape roughly into circles on baking tray. Makes about 12 large scones.
7. Bake for 22 minutes at 200°C. Best served while still warm.