Sweetcorn Scones

Quickness is essential in making scones to keep them light.

1 7oz 200g tin sweetcorn
2oz 50g vegan margarine
8oz 225g flour
1 tsp baking powder
1/2 tsp salt
juice from sweetcorn made up to 4 fl ozs 125mls with water
drain the tin of sweetcorn and keep the juice.
Rub the margarine into the dry ingredients. Mix in the sweetcorn. Add the juice and blend into a soft dough.
Turn on to a floured board and shape with floured hands. Roll out to 3/4-1 inch 2.5cms thick. Cut into shapes.
Place on a greased baking sheet. Bake in pre-heated oven, 475F, 240C, Mk9 for 10-12 minutes.
Lift onto a cooling rack.
Serve warm or cold.
Makes 16.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Cakes and Breads. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s