One of the best things I know, especially during autumn, is to bake scones and eat them straight out of the oven. Always with a big cup of tea next to me. It’s raining cats and dogs here today, so I actually made a batch of scones this morning. Rainy weather always makes me wanna bake for some reason. It feels like it’s the best thing you can do.
A great thing with scones is that you don’t need yeast to make them. This makes them very easy to make and you’ll be able to eat them about 20 minutes after you first started thinking about making them. Bread is often rather time consuming and you’ll have to wait quite a while for it to be ready. It’s always worth the wait of course, there’s not much that beats home made bread if you ask me. But for moments when you just want freshly baked bread right away, scones are the perfect choice. You’ll find my favorite recipe below.
My favorite scones recipe
2 dl | 120 g spelt flour
2 dl | 120 g wholegrain spelt flour
2 tsp baking powder
1/4 tsp salt
25 g vegan margarine
2 1/2 dl | 250 ml plant milk
- Combine flour, baking powder and salt in a baking bowl.
- Dice the margarine and add it to the flour mix.
- Rub the flour and margarine together until crumbly.
- Add plant milk and stir together until smooth. The dough should be rather sticky.
- Divide the batter into 4-5 pieces and transfer each onto a baking sheet covered with parchment paper.
- Bake in the middle of the oven for about 15 minutes, or until slightly golden.
- Let cool for a few minutes before serving.