In my previous recipe for Vegan Gluten-Free Mango & Raisin Crumble, I used leftover crumble topping to make scones, and they turned out well, far exceeding expectations. All I did was add almond milk (or was it tiger nut milk?!) to the mix until it made a sticky dough. Any plant milk will work – tiger nut is sweeter and creamier – even coconut milk. (See below for posts on how to make dairy-free and some nut-free plant milks). There was only enough left to make two, but I’ll certainly be making them again. You can see them to the right of my husband’s bread rolls on the cooling grid:
They’re not the prettiest, but if you like wholefoods, and texture, and a high nutritional content, then why waste the leftovers?
I’m short on time as my mum is coming to stay, so I won’t write out the whole crumble recipe again, you can click the link above if you’d like to try them, and enjoy the relief of a short post from me for a change 😉
I had them with some vegan spread (I rarely use it, but when I do I use Pure), and St Dalfour Strawberry Spread, which has no sweeteners at all.
They were delicious, crumbly on the outside but moist on the inside. Full of texture and flavour.
Next time I might try adding some dried fruit. I wonder what my mum would make of them. Not exactly the Cornish cream tea she’s more used to when scones are involved! I’ve always preferred wholemeal scones to the traditional bland and textureless white kind, like you get in supermarkets. Many people have problems making scones, but for me they are the easiest and quickest of things to bake. The trick is for the dough to be sticky and to cut them very thickly, at least an inch. If they come out a bit dry and over-baked, cover them in fruit spread and thick yogurt for a healthier cream tea.
Here are some links to other scone recipes and how to make plant milks:
Copyright: Chris McGowan