Diane's Fruit Scones
Makes 8
| Plain / all-purpose white flour | 1 2/3 cups | 225 gms. |
| Baking powder | 2 tsp. | 2 tsp. |
| BCP Natural Pea fiber | 4 tsp. | 20 gms. |
| BCP Yellow Pea Flour | 1 tsp. | 1 tsp. |
| Margarine | 1/4 cup | 50 gms. |
| Sultana raisins | 1/2 cup | 75 gms. |
| Sugar | 1/4 cup | 50 gms. |
| Water or soya milk | 1/2 cup | 150 ml. |
Preheat oven to 220°C / 425°F / gas 7.
In mixing bowl, sieve together the flour, baking powder, pea fiber and yellow pea flour. Rub in the margarine until mixture resembles breadcrumbs. Add sugar and sultana raisins and mix. Add the water or milk gradually and mix to form a soft dough. Don’t worry if you don’t use all the liquid or if you need a little more.
Turn the dough out onto a floured surface and knead lightly, press out to a thickness of at least 1 cm. or 1/2 inch. Cut out the scones with a 2 inch or 5 cm. cutter and place them on a floured baking sheet.
Bake in preheated oven for 12 to 15 minutes until they are golden brown and the sides spring back when lightly pressed. Cool on wire rack.
Diane Carlson is a "Cordon Vert" chef with a diploma from the UK Vegetarian Society. She lives in London, England. © 2004 Best Cooking Pulses, Inc.
© 2004 Best Cooking Pulses, Inc.