Dairy free scones (so good you’d never know!)

This is the scone recipe I use in work all the time and I often get asked for the recipe. You can use whatever flour suits you. I prefer to use spelt where possible as it is easier for the body to digest as well as having a much higher protein and mineral content than wheat flour. Although spelt does contain some gluten, often people with a wheat intolerance can eat it.

Makes approx. 16 scones

675g self-raising flour (I’ve used spelt flour for this particular batch; you could also use 50% white & 50%wholemeal)

10g baking powder

165g soya marg (cold from fridge is easiest to work with)

100g unrefined caster sugar

100g raisins / sultanas

Approx. 450ml soya milk

Sieve flour and baking powder into a large bowl. Rub in the marg until it resembles breadcrumbs, getting in as much air as possible.

Add in sugar and raisins / sultanas, mix well. Pour in soya milk a little at a time mixing well until you get soft but not sticky dough.

Turn out onto a lightly floured surface and knead gently just enough to tidy up your dough. (A light hand will give you light scones!)

Roll dough gently until it’s an even 2” depth all round. Use round cutter to press down firmly to cut out scones. Reroll trimmings.

Place on a well-greased baking tray with a little space between them.

The tops can be brushed with soya milk for a golden finish or dusted with a little flour for a more rustic look.

Bake in a preheated oven 220°c / gas mark 7 for 20 – 25 mins until well risen and golden.

Cool on a wire rack (if they last that long!)

Note: these scones freeze really well, make a batch and put ½ in the freezer for when you are short of time.

Leek, broccoli & wholegrain mustard tart

For the pastry:

200g spelt flour (you can use wheat flour if you prefer)

100g marg / butter

1 tsp dried mixed herbs

A pinch of salt & pepper

Enough cold water to bind

For the filling:

4 med leeks, trimmed, washed well & finely sliced

1 med head of broccoli (tender stem sprouting broccoli is great too), broken into small florets

1 Tbsp veg oil

6 free range eggs

200ml milk (I prefer soya milk)

50g hard cheese, (i.e. cheddar, red leister etc.), grated

1 heaped Tbsp wholegrain mustard

Salt & pepper to taste

To make the pastry, rub the marg/butter into the flour. Add the seasoning and enough cold water (a few Tbsps) to make a soft dough. Wrap in cling film and rest in the fridge for 30mins (the pastry that is!) This helps prevent shrinkage when the pastry is cooked.

Meanwhile heat the oil in a large pan and gently stir fry the leek and broccoli for 8 – 10 mins until lightly cooked.

Whisk the eggs, milk and seasoning together.

Grease a 10inch pie dish, roll out the pastry to fit and trim off any excess. Bake blind (cover with baking parchment and fill base with baking beans/rice) in a preheated oven, gas mark 6, 180°c, for 15 mins. Remove from the oven and take away the baking beans and parchment. Spread the wholegrain mustard on the base of the tart and return to the oven for 5 mins. This helps to crisp the base. Lower the oven temp to gas mark 5, 170°c. Fill the pastry case with the egg mixture, sprinkle with cheese and cook for 35 – 40 mins until set and golden.

Serve with a big seasonal salad.

Serves 4-6.

Coming soon , the recipe for this delicious Leek, brocoli and wholegrain mustard tart.