Cheesy Scones With Jam & Cream
INGREDIENTS: (makes approximately 6-8 scones)
2 cups self raising flour
½ tsp salt
½ cup grated cheese (Cheer Plant Based Shredded Cheese)
1 carton of Flora Plant Based Thickened Cream 500 ml
3 tblsp Nuttelex Buttery Spread or Tablelands Dairy Free Spread or Miracle Dairy Free Spread
Jam – Strawberry, Raspberry, Apricot, Blackberry, Marmalade –whatever takes your fancy!
METHOD:
Sift the flour into a large mixing bowl.
Add the salt and rub 3 tablespoons of Nuttelex Buttery spread into the flour.
Mix in the grated cheese and add two thirds of a cup of cream.
Stir the mixture with a ladle and then with your hands form a soft pliable dough.
Add additional cream or flour if needed.
Cover and allow the dough to rest for 15 minutes.
In the meantime, line a baking tray with baking paper and turn on the oven to 180 degrees C.
In a large bowl, pour the remainder of the cream and beat with an electric mixer for 5-10 minutes until the cream thickens and stiffens. Place the cream in the fridge.
Roll out the dough on a floured board until the dough is about 3cm high.
Cut the dough with a scone cutter and place the scones on the baking tray.
Bake in the oven for approximately 15-20 minutes until the scones appear light golden in colour.
Serve with jam and cream.
**Please note: If you would rather not have the cheesy taste, simply omit the grated cheese and salt in the recipe.