Scones have always been a ‘staple’ of our diet – we have them for breakfast or morning tea at least once a week. They’re so quick and easy (pop them in the oven and they’re ready to eat by the time you’ve had a shower)… And they are equally nice with jam and cream, or avocado, salt and pepper! (I never put sugar in my scones, so we can eat them with either savoury or sweet toppings.) We also like them with ‘Eggs-a-la-Goldenrod’ (chopped boiled eggs in white sauce), or white sauce with mince (ground beef). (I know, we have strange things for breakfast!)
Anyway, when I decided to go completely dairy-free for six months, the thing I missed most was butter in and on my scones – lots of it! Sigh. But I found that you can make really nice scones with oil instead of butter, and I’m enjoying them again for breakfast… often with fruit spread and cashew cream, as in the photo above. Yum!
Note: You can find fine sea salt for this recipe in my online store here!
(This recipe is written for Thermomix, but can be easily done by hand too.)