Super light and crumbly scones...

Scones (drop biscuits if you're living in North America) are one of my favourite treats for breakfast - actually, anytime of the day... When I was living in Poland, I've never came across scones, we have "ladies rolls", kajzerka, huge availability of French style bakes like brioche, baguette, croissants etc. and many more to choose from, but not scones. 

Since moving to Ireland and discovering scones I eat them at least few times a month. I love all the versions - with dried fruit, with thick, crunchy layer of sugar on top, wholegrain or plain, you name it - but I'm pretty sure to like it, if it's a scone! Another great thing about them - they're super easy and quick to make.

How to make it...

Ingredients:

- 1 cup plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoon cold vegan unsalted butter, cut up (like Flora)
- 1/2 cup vegan buttermilk (or 1/2 cup soy/oat milk mixed with 1 teaspoon vinegar, put aside for 10 minutes to curdle)

Method:

- Preheat the oven to 220 C. 

- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. 

- Blend the butter into the flour mixture with a pastry blender or your fingertips until the butter is the size of blueberries. 

- Gently stir in the buttermilk with a fork until the dry ingredients are moistened. 

- Put the biscuit dough on a lightly floured surface and pat into a 5-inch round, 3/4 inch thick. 

- Using a floured dough cutter or knife, cut into four wedges. 

- Place them on the baking sheet 1/2 inch apart. 

- Bake for 10 to 12 minutes or until rich golden brown on the top and bottom. 

- Cool slightly on a wire rack.

Smacznego!


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