Plump golden orange sultanas wrapped in cushiony moist flaky buttery millet, oat and rice Scones perfect with jam.
Lick your lips and wrap your tongue around something warm and moist.
Make this:
- When you’ve got Aunty Betty over for the weekend. You know how she loves little treats. Perfect for brekkie with jam and cream before you saunter exploring your local shops
- When you’re famished for some real country living. Shop brought just won’t cut it. Mouth-watering scones need to reach your delectable lips
- When you’ve just had the most intoxicating sensual experience with your beau/belle. Lovey, it’s time for your carnal self to emerge from the climax of it all
This Scones recipe was inspired when visiting The Cotwolds recently – a vegan gluten-free version – which touched the sides. I had been experimenting wanting to create that baked goody reminiscent of homely comforts.
This dish is best served freshly baked and is vegan and gluten-free. Wonderful slattered with jam and cream.
What equipment to use
For this recipe, I suggest:
High speed blender
Oven
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 50g sultanas (golden and/or brown)
- 1 orange, juice
- 60g sweet white rice flour
- 55g millets
- 55g oats
- 25g flaxseeds
- 65g unrefined cane sugar
- 25g tapioca flour
- 2tsp baking powder
- 1tsp baking soda
- Pinch of salt
- 125g vegan butter, cubed
- 25ml filtered water
- ½ lemon, juice
- 3tbs plain yoghurt
Instructions
- Soak the sultanas in orange juice and set to one side.
- In high-speed blender, blend the millet, oats, flaxseeds and sugar until fine. Toss into a large mixing bowl with the rice and tapioca flours, baking powder and soda, and salt. Mix well.
- Using your fingers gentle mix in cubes of vegan butter to form into crumbs.
- Pour in the water, lemon juice and plain yoghurt and knead into a dough.
- Chill the dough in the fridge for at least 30 minutes. Use the dough as needed – it can keep for 3 days.
- Pre-heat oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius
- Line a baking tray with parchment paper.
- Place the dough between two sheets of parchment paper and using a rolling pin roll to an inch thickness. Use a 1.5-inch cutter to punch into the dough to make the scone. Transfer to the baking tray.
- Bake in the oven for 11 minutes.
- Serve warm with jam (and cream if you fancy) – as best served freshly baked. (Though, retain at room temperature and not frigerated once baked.
