Scones with jam & clotted cream. Egg free recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

clotted cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped cream

Greek yogurt offers a lighter alternative.

currants

🥗Healthier: raisins

💰Cheaper: dried cranberries

Raisins are more widely available.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

Add margarine to a mixing bowl and mix until it resembles very light breadcrumbs.

Add caster sugar, reserving about a tablespoon for later.

Make a well in the center of the mixture and gradually add 280g of whole milk, mixing until a dough forms.

The dough will be slightly wetter than traditional scone dough due to the absence of eggs.

Gently maneuver the dough to remove sticky bits from the bottom of the bowl without kneading it like bread.

Sprinkle flour on a surface and place the dough onto it.

Sprinkle more flour on top of the dough and gently press it down with your hands, avoiding a rolling pin.

Cut the dough into smaller scones using a small cutter, bringing the dough back together gently after each cut.

Let the scones rest for 10 minutes after cutting.

Brush the tops of the scones with milk and sprinkle the reserved sugar on top.

Bake in the oven at 180°C fan (200°C regular or gas mark 3) for 12-15 minutes.

After baking, check that the scones have risen nicely and serve with clotted cream and jam.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens