Indian spiced mini scones (diary-free)

yummy and spicy mini scones

yummy and spicy mini scones

As promised, here it the second mini yum yum I made for the women last Saturday. My sister made these on her birthday, they looked soo yummy that I ate some of it and thoroughly enjoyed them. My stomach on the other hand told me off after that so I asked her for the recipe so I can make one I can eat without a grumpy tummy to contend with. She directed me to here: http://www.deliciousmagazine.co.uk/recipes/indian-flavoured-scones-with-onion-chutney.

I’ve changed the original recipe from above to make it dairy-free. Also a little note to say that I put these in the freezer after step 6 below because I wanted it to be fresh for the women in morning. I just popped in the oven on the day and added 10 more minutes to the baking time and it was superb. So just incase you want have it fresh for whoever you’re making them for or for yourself, know you can do the same and it’ll still taste delish!

For these Spiced mini dairy-free scones, you’ll need:

  • 260g self-raising flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp garam masala
  • 120 g Pure sunflower spread
  • 2 tsp grated fresh ginger
  • 2 green chillies, deseeded and finely chopped
  • 20g fresh coriander, chopped
  • 1 large egg, beaten
  • 4 tbsp buttermilk ( combine 2 tbsp Soya cream, 2 tbsp soya milk plus 1 tbsp fresh lemon leave to stand for 5 mins until curdled)
  • 2 tsp mustard seeds
  • Jar of onion Chutney

To make: 

  • Preheat fan oven to 180°C and line 2 baking sheets with baking paper.
  • Sieve the flour, baking powder, salt and garam masala into a large bowl.
  • Rub in the sunflower spread until it resembles breadcrumbs.
  • Add the ginger, chillies, coriander, egg and soya buttermilk and mix well to form a very soft dough.
  • Roll out on a floured surface to about 2cm thick and use a 3.5cm round cutter to cut out about 20 mini scones.
  • Put on the baking sheets (you can freeze them here or continue on to the next step), brush each scone with soya milk, then top with mustard seeds
  • Bake for 10-15 minutes, or until golden. Cool slightly then halve each scone and sandwich together with the chutney. Enjoy!

 

out of the freezer before baking

out of the freezer before baking

...et violà!

…et violà!

 

 

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