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Pieter's Vegan Buttermilk Scones

Buttermilk Scones are a very traditional 'cake'/bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and often lightly sweetened. They are served as part of 'tea' or as a dessert.

Making the buttermilk from non-dairy milk is very simple, just don't try it with rice milk or coconut milk; it is all about the protein content and acidity clashes with protein in order to make it curdle. Soya milk works best, then almond milk.

Ingredients

Pieter's Vegan Buttermilk Scones4 cups cake flour
2 Tbsp baking powder - level spoon, not heaped
1 tsp bicarb of soda - level spoon, not heaped
1 tsp salt
1 heaped Tbsp sugar
180g Olé light spread, block-cut into small cubes
1½ cups soya milk mixed with 2 Tbsp lemon juice - stir, and let rest for 10 minutes
Melted spread to brush scones as they come out of oven

Cooking Instructions

  • Preheat oven to 180°C.
  • Sift the flour with the baking powder, bicarbonate of soda, salt and sugar in a large bowl. Cut in the chilled margarine until the texture is of coarse crumbs.
  • Stir in the buttermilk to form a soft dough. Now, this step is important. Use a table knife and slice/stir through the mixture to combine together. Incorporate fully, but don't kneed or over-mix. The secret in perfect low fat baking is not to over-mix.
  • Transfer the dough onto a floured surface and roll or pat to about 5 cm thick. Cut into 8 cm rounds and arrange on a baking sheet that has been lightly greased or lined with parchment paper.
  • Bake for about 20-25 minutes or until golden.
  • Remove from oven and brush with melted margarine.
  • Remarks: they are light, crispy on the outside and soft inside. Be careful with your baking powder and bicarb measurement. Use aluminium-free baking powder if possible, but in this recipe you need bicarb to react with the acidity to make it lighter.
Serves 8 people

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