Strawberry and Ginger Breakfast Scones
I’ve never been able to give up any of my old cookbooks, even the ones that were so full of eggs and dairy that I couldn’t imagine being able to use them again after I transitioned. The Violet Bakery Cookbook is a perfect example of one of these.
It is a beautiful cookery book that my parents brought for me on a weekend away in Bath. It tells an elegant story of the bakeries beginnings and is filled with beautifully photographed rustic treats. As I have grown in confidence as a vegan baker, becoming more willing to experiment with vegan alternatives, I have been drawn back to some of my favourite recipes from this book.
These light and fluffy scones, filled with Strawberries, Ginger and Chia Seeds, are delicious hot or cold (personally think the are best fresh out the oven, Dan on the other-hand prefers to let them cool before tucking in). The perfect treat to enjoy as breakfast in bed on a warm summers morning.
These light and fluffy scones are perfect for Breakfast in Bed. The fiery Ginger and the sweet Strawberries really kick start the day right.
- 320 grams Plain Flour
- 50 grams Caster Sugar
- 2 tsp Baking Powder
- 40 grams Chia Seeds
- 56 ml Vegetable Oil
- 200 ml Oatly Creme Fraiche
- 1 tsp Lemon Juice
- 150 grams Crystalline Ginger
- 150 grams Strawberries
Heat the oven to 180°C.
Mix together the Flour, Sugar, Baking Powder and Chia Seeds in a mixer with the paddle attachment
For the next part you're going to want to work quickly so make sure you have all the remaining ingredients to hand.
Drizzle in the Vegetable Oil
Add the Creme Fraiche, followed by the Lemon Juice. Mix until just comes together.
Take out of the mixed and finish by hand:
Fold in the Crystalline Ginger
Fold in the Strawberries, being careful not to mash them too much. If this happens you'll end up with a sloppy mixture. Don't worry, this will still make delicious scones, you'll just need to shape them by hand.
Rest the mix for 10 minutes.
If the mixture is dry enough, roll out to 3.5-4cm thick and cut into 8cm rounds with a pastry cutter.
If the mixture is really wet you can shape it into scones by hand.
Place onto the baking tray and put in the fridge for 10 minutes.
Place the chilled scones directly into the oven for 20 minutes until golden brown.
Enjoy on their own, warm or cold, or with a drizzle of Oatly Cream and some more chopped Strawberries
Let me know what you think of the recipe in the comments below.