After returning home with kilos of blueberries I knew I had to make something special… or many things to share on The Grumpy Sailor. So I started with blueberry jam using the jamming blueberries I got at Fairgreen Farm. And nothing goes better with homemade jam than English Scones!
1½ cups plain flour
2½ Tbsp caster sugar
2 tsp baking powder
pinch of salt
¼ cup + 1 Tbsp vegan butter – cold
½ cup currants
140ml soya milk mixed with 1 Tbsp apple cider vinegar
Preheat oven to 200°c and lightly grease a flat baking sheet.
Sift the flour, sugar, baking powder and salt into a large non-metalic mixing bowl. Making sure the butter is cold, add to flour and using either a pastry cutter or two knives, cut the butter into the flour until pea sized chunks are spread evenly throughout.
Make a well in the middle and add the milk and vinegar mixture. Use a fork to gently mix ingredients until just combined.
Turn out dough onto floured surface, sprinkle flour on top and on your hands and pat the dough flat, until approximately 1½-2 inches thick, handling as little as possible. Using a 2½-3 inch round scone cutter (dipped in flour to prevent sticking) cut rounds out of dough and place on the greased baking sheet. To get the last scone you may need to briefly knead the leftover dough and pat flat again, though try not to over handle the dough.
Brush tops with a little milk and sprinkle with a little cinnamon and brown sugar and bake scones for 12-14 minutes until golden.