Egg Free Scones
by COLETTE PIENAAR
Sometimes a scone with jam, cream and a cup of tea is just what the doctor ordered. Today I fancied just that so tada! here they are. They are low gluten, egg and dairy free loaded with organic strawberry jam and vanilla, macadamia cream … Lush!
Here is a recipe that is really simple, works everytime and is divine!
Makes 4 medium size scones or 2 whopper size scones.
For the scones you will need:
2 cups of Kamut or Spelt flour (low gluten)
2 tsp baking powder
Pinch of Salt ( I use Himalayan rock salt)
1 tbsp olive oil
3/4 – 1 cup of milk (I use oat milk)
Mix the dry ingredients together in a food processor, then add the oil to the milk and pour this into the bowl until the mixture becomes a sticky, plyable dough. Divide the mixture into 2 or 4, mould into scone shapes and bake on a baking tray for 10-15 minutes at 200 degrees. (180 fan assisted ovens).
For the cream you will need:
300g Silken tofu
100g Macadamia nuts
2tsp Vanilla essence or paste (I used paste for this recipe)
4 large fresh dates
Blend all the ingredients together and mix until smooth. The mixture will last in the fridge for a few days and is delicious drizzled on top of muesli for breakfast too, assuming you have any left over that is.
The only thing left to do is to dress the scones, make a cup of tea & tuck in!