Vegan Dessert Recipe: Quick baked apple scones

We had these left over apples in the fruit bowl. They'd sat there, waiting to be chosen, but had been constantly bypassed for fresher fruit (we have a quick and varied fruitbowl). And now there were a bit soft, a bit bruised, and a bit unappealing. So I decided to get creative, but not too creative, because I didn't want to spend hours baking a pie. So here you have it - dessert for four in half an hour.



Ingredients:

One cup of self-raising flour
A pinch of salt
Two teaspoons of caster sugar
Twenty five grams of coconut oil
A third of a cup of soymilk
A little extra soymilk
One apple
A third of a cup of brown sugar
Half a teaspoon of mixed spice or cinnamon

Instructions:

Pre-heat the oven to 180.

Get four ramekins and oil them up using coconut oil or vegan spread or something similar. Set aside.

Quarter the apple, slicing each quarter into thin strips. Put the apple aside for the moment.

Mix the brown sugar and the spice in a little dish and put that aside too.

Mix the flour, salt and caster sugar in a bowl. Rub in the coconut oil with your fingers until it's evenly distributed through the flour.

Stir in the third of a cup of soymilk with a knife, until it's all mixed up, like a dough.

Ball up the dough onto a floured countertop and roll it out, not too thin. It depends how wide your ramekins are. Mine were pretty wide so I rolled the dough about a centimetre and a half thick.

Get a cookie cutter/wine glass/ something else that is slightly smaller than the ramekin in diametre (you don't want to be shoving the scone in. You want four nice even scones with as little left over as you can muster.

At the bottom of each buttered ramekin spread a quarter of the apple evenly. Sprinkle each one with an even quantity of the brown sugar/spice mix.

Now drop a scone on top of each and brush each scone with the left over soymilk.

Put the ramekins on an oven tray and put them in the oven. The cooking process should take ten to fifteen minutes, and you can tell they're done when the tops are browned and the brown sugar is bubbling up the sides.

Slide a knife around the edge of each scone and tip them out onto a plate.

Serve with whipped coconut cream (recipe to come!) Or vegan ice-cream.

Don't thank me, these scones are their own reward!