B Lu E B E R Ry S Co N E - Swann Fearne SP32020 Care & Use Instructions

I N G R E D I E N TS
350g white spelt flour, plus
extra for rolling
½ tsp sea salt
1 tsp baking powder
1 tsp bicarbonate of soda
90g coconut oil
or unsalted butter
150g blueberries
50ml maple syrup
120ml rice milk
½ tsp apple cider vinegar
1 tsp vanilla extract
1 egg, beaten
TO S E RV E
Salted butter or coconut oil
Jam or almond butter
E Q U I P M E N T
5cm plain or fluted pastry cutter
PREP TIME: 15 MINS
SP32020 Fearne By Swan Food Processor IM.indd 29
M A K E S 8 - 10
B LU E B E R RY S CO N E S
M E T H O D
Preheat the oven to 220°C / 200°C fan / gas mark 7 and line a baking
tray with parchment paper.
In a bowl combine together the flour, salt, baking powder and
bicarbonate of soda. Rub in the butter or coconut oil until it looks
like breadcrumbs. Stir in the blueberries.
In a separate bowl combine together the maple syrup, rice milk, apple
cider vinegar and vanilla extract. Add the dry and wet mixture to the
Fearne by Swan stand mixer fitted with a dough hook and combine
together quickly. Bring the dough together into a ball using your hands.
Turn the dough out onto a heavily floured work surface and roll or pat
out (with floured hands) to a thickness of about 4cm. Dip the pastry
cutter into flour and stamp out as many scones as possible. Gather
up the remaining dough, roll out again and stamp out the remaining
scones, you should have 8-10. Arrange on the baking tray, brush the
tops with beaten egg and place in the centre of the oven, bake for
15 - 18 minutes until golden brown in colour and a skewer comes out
clean. Cover with foil if browning too quickly.
Remove to a wire rack and leave to cool a little. Serve warm with your
favourite jam, almond butter and some coconut oil or butter. Store in
an airtight container and consume within 2 days.
Fe a r ne By Sw a n
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01/08/2017 14:20