30-50gramsraw or rapadura or coconut sugaroptional but this is a treat and taste better with a small amount of sweetness
5gramssea salt fine (1tsp - can reduce to 1/2 tsp)
15-20gramsmixed spice or speculaas spice (3tsp)
1tbszest of one lemon, optional
WET INGREDIENTS - VEGAN
75gramsvegan butter of your choice, coldcan use coconut butter
80-85gramsvegan milk of your choice, coldthis amount can vary depending of your choice of vegan mylk incl coconut milk
150gramssparkling mineral water, cold soda water or lemonade can be substituted
WET INGREDIENTS - DAIRY VERSION
150gramssour cream full cream or whipping cream, coldFULL fat, not low fat
150gramssparkling mineral water, coldsoda water or lemonade can be substituted
DRIED FRUIT
150gramsdried fruit mixed
50gramsdried cherries or cranberries not the fake coloured variety
30-50gramsslivered pistachio, optionalto add green festive colour
Instructions
Preheat oven to 220C
Mix by hand or machine ever so lightly until form a rough homogeneous dough
Dough looks like a solid mousse or whipped cream
Dust ur bench w superfine rice flour
Roll or press dough to an inch or 3cm thickness and either cut w a metal dough scraper into 6 squares or use round 3-4cm round cutter or a glass, gather remains for the runt scone
Brush w dairy or vegan milk
Put scones on baking paper inside a roasting pan or small tin
Put into middle rack of ur oven
Reduce temp to 200C and bake for 20-25mins (or 30mins depending on size of your scones) until inner temp is 100C n golden brown
Enjoy best eaten warm
To refresh: microwave for 10-20sec
FREEZE or CHILL RAW SHAPED scones on baking paper in an enclosed container, thaw thoroughly or overnight in fridge prior to baking
Mist w water and follow baking instructions
VARIATIONS:
Plain scones: take all the spices sugar etc n you have plain scones
Cheese scones: take all the spices sugar etc, add grated sharp cheddar cheese (about 1/3 weight of flour) with dry ingredients