Black and Blue Scones

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.

Black and blue scones

Ingredients

  • 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

Method

  • 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.

Nutritional Information

Servings: 12
Amount per serving
Calories 215
Total Fat 10.2g 
Saturated Fat 6.6g
Cholesterol 17mg
Total Carbohydrate 26.6g
Dietary Fiber 1.9g
Total Sugars 5.9g
Protein 5.1g

#datebutter #savoury #plantbased #d8made #easy #picnic #treats #easybakes #summerbakes

Simply Sumptuous Cinnamon Rolls

Cinnamon rolls

Ingredients

  • 620g plain flour
  • 500g plain yoghurt (both dairy and non dairy varieties work well)
  • 1 level teaspoon bicarbonate of soda
  • 190g D8 Made Cinnamon date butter
  • 2 tbs ground cinnamon
  • 2 tsps vanilla essence
  • 60g dairy or non dairy butter
  • 200g cream cheese (to make this recipe 100% plant based, use a plant based variety)
  • 400g icing sugar

Method

  • Preheat the oven to 180 degrees celsius, 355 degree farenheit or gas mark 4
  • Combine the yoghurt, flour, bicarbonate of soda and vanilla essence in a bowl until it forms a balls that cleans the sides
  • Place the dough on a cool, clean surface and knead for 10 minutes on a floured surface to prevent it from sticking
  • Rest the dough on a cool surface whilst the baking dish is prepared
  • Line a H:7cm x W:25cm x L:25cm dish with greaseproof paper
  • Roll out the dough until it forms a roughly 40cm x 28cm rectangle
  • Mix the cinnamon butter and the ground cinnamon together
  • Spread the cinnamon mix evenly over the rolled dough, leaving a 1 inch gap between the mix and all 4 sides
  • Roll the dough along the length of the dough (the long side) to form a long dough roll
  • Cut the roll into 9 equal segments and place them on the greaseproof paper, careful to leave gaps between each roll
  • Place in the centre of the oven and bake for 25 – 30 minutes
  • Whilst the rolls are baking, combine the butter, cream cheese, icing sugar and 1tsp of vanilla essence and beat in a bowl until smooth
  • Once baked, remove the rolls from the oven and allow to cool for 5 min
  • Spread the frosting on the rolls and serve warm

Nutritional Information

  • Servings: 9
    Amount per serving
    Calories 655
    Total Fat 15.7g 
    Saturated Fat 8.5g
    Cholesterol 39mg
    Total Carbohydrate 118g
    Dietary Fiber 3.8g
    Total Sugars 43.9g
    Protein 11.2g

#datebutter #vegan #plantbased #d8made #easy #cinnabon #cinnamonbun #cinnamonroll #easybakes