You can see our chutney recipe here.

This recipe was created by Vegan Chef Day.

Prep time - 20 minutes

Cook time - 15 minutes

Difficulty - Medium

Serves /makes - 8 small scones

Ingredients

200g gram flour 

100g tapioca flour or potato starch

Salt

2t baking powder

½-1 T garam masala

½-1t ground ginger

80g margarine

120-140ml plant milk, slightly warmed

Fresh chillies, finely chopped, to taste

Fresh coriander, finely chopped, to taste

Equipment

Large bowl

Cookie cutter

Baking tray

Baking paper

Rolling pin

Method

1. Heat your oven to 220c/425f/GM7.

2. In a large bowl mix the flours, salt, baking powder and spices. 

3. Add the margarine, rub it into the dry ingredients until you have a breadcrumb consistency. 

4. Add the 120ml milk to the bowl, mix it in briefly. If the dough is too dry to come together it needs more milk, add the remaining 20ml. Do not overmix the dough as that will affect the scones texture. 

5. Put the dough between 2 sheets of baking paper. Roll it briefly to flatten the dough, the dough should be 5cm tall.

6. Cut the dough into rounds using a cookie cutter. A cookie cutter will cut the edges sharply which will help the scones to rise. 

7. Put the scones on a baking tray, bake for 15 minutes until risen and golden brown.

Tips

• This recipe can be easily adapted to make sweet scones. Simply omit the spices, chillies and coriander and add 2T caster sugar.