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Sundried tomato and herb scones

1 Apr

These scones are my perfect quick savoury snack. So easy to make and a pleasure to eat!

A great addition to any soup, stew or on their own with salad as a light summer lunch.

Makes around 8.

  • 350g plain flour
  • 2 tsp baking powder
  • pinch salt
  • 1 tsp sugar
  • 1 tsp thyme
  • 1 tsp oregano
  • 75g non dairy marg
  • 175ml non dairy milk
  • 7-8 sundried tomatoes (from jar) chopped into 2cm pieces

1. Heat oven to 200 degrees (fan oven 180). Mix flour, baking powder, salt, herbs and caster sugar together in a large bowl, then rub the butter in with your fingertips until the mixture looks like coarse breadcrumbs.

2. Add the milk a little at a time, bringing the mixture together until it forms a firm dough. Now add the chopped sundried tomatoes and knead into the dough. Try to handle as little as possible so it stays squashy.

3. Turn the dough onto a floured surface and pat or roll into a circle about 3/4 of an inch thick.

4. Cut scones with a 5cm cutter or top of a glass. Bake for 12-15 minutes until golden.

*Use this recipe to make sweet scones too, just remove the herbs and tomatoes and increase sugar to 40g*



20 Feb

Makes 8

  • 2 cups plain flour
  • 1 1/2 tsp baking powder
  • 1tsp salt
  • 2tsp vegetable oil
  • 3/4 cup soya milk (room temperature)

1. Stir flour and baking powder together in a large bowl. Add salt and vegetable oil to soya milk and whisk briefly to incorporate. Gradually add milk to flour and work mixture into a dough.

2. Turn out onto a floured surface and knead for 2 minutes. Return dough to bowl, cover with a damp cloth and rest for 15mins.

3. Divide dough into 8 balls. Cover with a cloth and let rest for another 15 mins.

4. On a floured surface, pat each ball into a 5 inch circle and roll out to a 7/8 inch tortilla a little less than a 1/4 inch thick. Cook in a DRY skillet or heavy bottomed frying pan for a few seconds on each side until you see the tortilla blister.

Perfect with our yummy falafels and zingy tomato and chili salsa!


20 Feb

Makes 10

  • 4 cups S/R flour
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 1/4 cup water
  • sunflower/rapeseed oil for frying

1. Sift all dry ingredients together and mix.

2. Add water bit by bit as you mix and knead the dough gently. Try not to overknead the dough or it will become too tough.

3. Divide the dough into 10 balls and knead each ball a few times with floured hands.

4. Heat a couple of tsp of oil in frying pan over a medium heat. Flatten balls slightly and add to the hot pan. Flip over once golden, approx 5-10 minutes each side. Turn dumplins on their side and cook each side for a few minutes to ensure an even golden colour.