Corn Scones

10ozs 275g self-raising flour
1/4 tsp salt
1 ozs 25g vegan margarine
1 10ozs 275g tin sweetcorn
1 Dsp dried basil
Speed helps to give a light scone.
Sift together flour and salt and rub in margarine.
Mix to a dough using the can of sweetcorn with its juice.
Cut dough in half and roll each into a 6 ins 15cms circle. Put on a baking tray and cut each into 6 segments. Sprinkle with basil.
Bake in pre-heated oven at 450F, 230C, Gas Mark 8 for 12-15 minutes.
Serve scones hot, split and buttered with vegan margarine.
Serve with a casserole dish instead of potatoes or rice, with soups or with salads.
As a dessert use a can of crushed sweetcorn and no basil. Serve with margarine, jam and thick coconut cream.


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, Sweets and Desserts, Uncategorized, Vegetable dish. Bookmark the permalink.

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