Bosh! Ian's mum's vegan scones recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bosh Ian’ s mum’ s vegan scones recipe By You Magazine - March 25, 2018 Ian’s mum, Shirley, always makes him a batch of these wonderful scones when he’s back home. They are really tasty, easy and incredibly addictive. The cashew clotted cream is amazing, and combined with the crumbly scones and sweet jam gives a flavour and texture sensation. Be careful not to overbake them — you’re looking for a very light colour. Lizzie Mayson MAKES 8 240g self-raising flour 40g caster sugar ½ tsp salt 40g dairy-free butter 120ml plant-based milk 50g sultanas raspberry jam, to serve FOR THE CASHEW CREAM 140g cashew nuts 1½ tbsp icing sugar Preheat oven to 200°C fan (220C/gas 7) Line a baking sheet Small saucepan of boiling water Food processor Liquidiser or hand beater Cooling rack 1. To make the cashew cream, put the cashews into the boiling water and cook for 15 minutes. Take off the heat, strain and run under cold water to cool slightly. Put them into the liquidiser with the icing sugar and a splash of water and whizz to a thick cream (or use a hand beater), adding more water if the mixture is too thick. 2. Meanwhile, put the flour, caster sugar, salt, dairy-free butter and plant based milk into the food processor and whizz to a dough. Take the blade out, tip in the sultanas and fold them into the mixture. 3. Pull out roughly golf-ball-sized pieces of dough (about 3cm each) and roll them into balls between your palms Place on the lined baking sheet and squash until they’re roughly 1cm thick, leaving a little space between each one as they will expand in the oven. Put the baking sheet in the oven and bake for roughly 12 minutes, until lightly golden. Remove and transfer to the cooling rack to cool. 4. Serve the scones with a thin spread of dairy-free butter, a good dollop of raspberry jam and the cashew clotted cream. SAVE 20 PER CENT ON THE BOSH! BOYS’ NEW BOOK Bosh! will be published by HQ, HarperCollins, on 19 April, price £20. As well as pages of useful tips, info and advice on plant-based eating, chapters include quick eats, big eats, showpieces, greens and Bosh! bowls, small plates and sharers, cocktails, desserts and breakfasts. To pre-order a copy for £16 until 8 April, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved