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:
Vegan Gluten-Free Almond & Apricot Scones – oh yes!
Savoury Vegan Glutenfree ‘Cheese’ & Herb Scones
Vegan Gluten-Free Sweet Potato Scone Recipes: 1 Sweet, 1 Savoury
How to Make Cashew Nut Milk & Why You Should!
Copyright: Chris McGowan
An unusual topic for a Monday Meditation, but if left to my own devices, I find baking a very meditative occupation.
I let it thaw for a couple of hours – it doesn’t look very appetising, but it tasted good. I then devised the crumble topping.
Mix together the flours, sugar & oats, rub in the spread with the fingertips until it resemble thick breadcrumbs.
We had it first with coconut yogurt and then next morning, having got up late, we had it with homemade custard while we sat huddled in front of the woodburner!
I spent an entire week confined to barracks because I can’t bear the minus temperatures and icy winds, or risk a fall on the ice. My husband couldn’t go out on his usual bike rides and we’d also chosen this week to have the hall parquet flooring restored, which meant open external doors. We had blizzard conditions here and the woodburner was our best friend. So was the oven. We spent the whole week cooking, but mostly baking, and if the weather doesn’t improve soon, I’ll be needing a bigger size in jeans!
My husband made bread rolls (and next day a wholemeal loaf), I made a Mango & Raisin Crumble with Oaty Topping, some Scones from the leftover crumble and some Curried Squash Soup! The next day I made a Coconut Cake.
On Friday morning, my husband walked the mile to the gym in snow and icy winds for a spin class, but the only exercise he got was the walk there and back and the half hour in between, clapping his arms around his body trying to keep warm! The class was cancelled due to the snow, but the instructor was unable to contact him. He did get a free session out of it for the next week, though.
I had just made some 
The trick is to keep the dough very moist and gently flatten it to about an inch and a half to keep them a good thickness and make them light.
pearsnotparsnipsdotcom 
You must be logged in to post a comment.