Very British Scones to welcome the Little Prince

British Cream Tea 

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

I am so pleased with how these turned out, they aren't bready but more a soft biscuity consistency but still gorgeous especially with Strawberry Jam (Red), Coconut Cream (White) & 
Blueberries (Blue) ....You need to try them!

Ingredients:

5oz Almond Flour

6oz Millet Flour

3 Tsp Psyllium Husks

1/3 Tsp Baking Powder

3oz Pure Sunflower Spread

2oz Unrefined Mucovado

2 Tsp Ground Flax Seeds

4 Tsp Hot Water

100ml Hazelnut Milk/ Or milk of your choosing

3oz Mixed Fruit (optional)

Pre-heat your oven to Gas Mark 7.

Mix your ground flax seeds and hot water together and leave to one side.

In a bowl measure out your Pure Spread, Mucovado, Millet and Almond Flour, Husks and Baking Powder.

With your fingers rub the mixture together until it resembles rough bread crumbs.

Now you can add your flax mixture.

At this point you can add your mixed fruit also.

Add your milk and combine until you have a thick batter.

Dampen your hands and grab a little of the mixture roll into a ball and pop onto a baking tray.

Put your tray into your pre-heated oven for 10-12 minutes until lightly golden brown.

Carefully place them onto a cooling rack and wait for them to cool down before diving in.

These have a gorgeous texture and go well with any Unrefined Homemade Jam.

The cream is Coconut cream.
Just get 60% fat cream or above pop the tin in the fridge for a couple of hours or put it into the freezer for half an hour to an hour and your cream will be at the top of the tin waiting for you.

I like to mix in a teaspoon of vanilla paste to my cream.
Do not mix it too vigorously as it will turn to a milkly consistency again.

Top photo is Strawberries & Cream.

Second: Blueberries, Cream & Blueberry Jam.

Third: With the lid on.

Forth: 'The British' Strawberries, Cream & Blueberries.

YUMMMM!!

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