Scones are such a wonderful comfort food. Today I think I am channelling my Nanna and great Gran as I make their stew and Scones 🙂 🙂
I love to make traditional foods that actually contribute something beneficial to our dietary intake so, with these scones we’ve replaced some of the white flour with a wholegrain flour as well as adding in Hemp seeds and Nutritional yeast – both plant based, allergy friendly complete protein sources. They are good sources of B vitamins and fibre and the hemp seeds help to give us heart healthy poly unsaturated oils and one of the very few plant based sources of vitamin D.
Very easy to make and very popular with my little ones – hope you enjoy them too.
- 3 cups spelt flour (1/3 wholemeal)
- 4 tsp GF baking powder
- 4 rounded tbsp Nutritional Yeast
- 1/2 tsp pink salt
- 2 rounded tbsp hemp seeds
- 85g cold vegan butter
- 1 cup milk of choice
- extra flour for rolling
Place all of the dry ingredients together in the processor and process until well combined (Speed 4, 8 seconds).
Add in butter and pulse several times until the mix resembles bread crumbs.
Add in the milk and process to combine, adding the milk mixture slowly through the top chute. (Speed 4, about 15 seconds)
Tip on to floured surface and bring dough together until just smooth.
Roughly roll out to about 2cm thick and use scone cutter to cut out.
Place cut out dough onto a line baking tray and then into a preheated 200C oven for about 20-25 minutes or until golden and the bottoms sound hollow when they are tapped.
These are delicious on their own as a snack, served warm with a little butter or a cheese that suits your diet, or even as a side to dinner, instead of a bread roll or damper (we’re having ours with a slow cooked stew tonight).
Makes about 20. They freeze and defrost well.
P.S. If you would like a sweet scone rather than savoury, simply leave out the Nutritional yeast and add in 2 tbsp of coconut sugar.
**I haven’t made a GF version of these ones yet. I’d start by replacing the spelt with a good GF flour mix at about 2.5 cups and add in a tsp of psyllium husks. Add a little more flour if it is too sticky and be careful not to overwork the dough. Let me know if you try it and I’ll update when I do.