London is basking in an absolutely glorious summer this year. Living a ten minute walk from both Hyde Park and Holland Park, I’m spoiled for choice for sprawling picnic spaces. When he and I head out for a picnic, I ALWAYS make these scones because they are the perfect picnic treat.
- 300g flour
- 100ml almond milk (+ 25ml to wash)
- 1/2 tsp cayenne pepper
- 75g blue cheese (both dairy and non dairy varieties work well)
- 70g cold butter (or margarine) diced
- Pinch of salt
- 2 tsp baking powder
- 100g D8 Made Black Pepper date butter
- 25g mixed seeds to top
- Preheat the oven to 180 degrees celsius (356F or gas mark 4)
- Place greaseproof paper in a L:443 x W:372 xH:23 in a baking tray
- Sift the flour, salt, cayenne pepper and baking powder into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
- Add the cheese to the ‘crumb’ mix and ensure even distribution.
- Stir in the milk until it forms a soft dough, careful not to overwork the dough.
- Turn the dough onto a cool, floured surface and roll until it is 2 – 3cm thick.
- Using a 6cm diameter scone cutter, stamp out scone and place on the baking sheet. Combine and re-roll the scraps and cut out more scones.
- Brush the tops of the scones with milk and top with the mixed seeds.
- Place the scones in the middle of the oven and bake for 12 – 15 min until golden brown.
- Remove from oven and once cooled, store in a Kilner jar for your next day out in the sun.
Amount per serving
Total Fat 10.2g
Saturated Fat 6.6g
Total Carbohydrate 26.6g
Dietary Fiber 1.9g
Total Sugars 5.9g
#datebutter #savoury #plantbased #d8made #easy #picnic #treats #easybakes #summerbakes