Give BOSH! a Shout
Your email has been sent
Shirley's Sheffield Scones
Like this? Get the BOSH! Cookbook: https://smarturl.it/BOSHCookbook
We partnered with CoppaFeel! and Anna Jones to bring you a series of recipe videos to promote awareness of breast cancer and it’s symptoms. CoppaFeel! is a breast cancer awareness charity on a mission to get young people knowing their boobs/pecs. By educating on the signs & symptoms, encouraging monthly checking & empowering people to see their doctor if anything changes, we are here to ensure everyone has the best possible chance of surviving breast cancer. For more information, please visit https://coppafeel.org
Ian’s mum, Shirley, always makes him a batch of these wonderful scones when he’s back home. They are really tasty, easy and incredible addictive. The cashew clotted cream is amazing, and combined with the crumbly scones and sweet jam gives a flavour and texture sensation.
We hope you love this recipe, it’s…
100% plant-based and vegan
Enjoy! Be careful not to overbake these, you’re looking for a very light colour.
- 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
- 1 ½ tbsp icing sugar
Preheat oven to 200 degrees c. | Line a baking sheet
You will need a small saucepan of boiling water, food processor, liquidiser or hand beater and a cooling rack
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.
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.
Put 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.
Serve the scones with a thin spread of dairy-free butter, a good dollop of raspberry jam and cashew clotted cream.