So keeping with the theme of pea and mint (I had half a pack of lovely fresh mint left over from the soup, which I really couldn’t bear seeing go to waste!) I decided to get creative and have a go at a creation of my own.
This one is another bake for myself, rather than the Air Traffic Controllers! As previously discussed in an earlier post, I enjoy feasting on health foods and take a keen interest in nutrition. I came up with these Dairy-free Pea and Mint Scones…
The basic foundation of this creation came from a recipe featured on the ‘Pure’ dairy free website (discussed in my earlier post). Here is the recipe that gave me the basic scone mix: http://www.puredairyfree.co.uk/recipe.php?id=67
My recipe is as follows:
Makes 6 scones
50g Pure soya spread
225g Wholemeal self-raising flour
75g frozen peas, cooked, drained and cooled to room temperature
2tsp baking powder
150ml soya milk
0.5tsp coarsely ground black pepper
2tbsp fresh finely chopped mint
1. Preheat oven to 180°C. Grease and line a baking tray with baking parchment
2. Sift flour, salt, pepper and baking powder into a bowl, and rub in Pure spread until the mix looks like fine breadcrumbs. Stir in the mint and peas. Gradually add the milk and mix to a soft dough.
3. Flour the work surface and roll out dough to a thickness of 2cm thickness. Use a 78mm round cutter to cut out scones. Place on a baking sheet and brush with a little soya milk. Bake scones for around 25 minutes until golden brown.
When I made these, I was adamant about using wholemeal flour. I only had plain in the cupboard at the time, so the photos you see are not as risen as they otherwise would be if self-raising flour was used.
A scone-making tip I picked up from an episode of channel 4’s Sunday Brunch (courtesy of Simon Rimmer) is to flatten out the dough with one’s hands (make sure they’re cool) rather than using a rolling pin. Apparently this makes for more light and well-risen scones. Oh how I love my cookery shows!
I think these scones are a quirky little savoury creation, something a bit different from bread to accompany soup perhaps? I think they would also be delicious with butter whilst still warm. Another idea I had is to serve with a spreading of soft cheese, such as light Philadelphia.
Happy baking! 🙂