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.
- 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
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.
- 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
- 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.