Fluffy scones from A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts (page 130) by Philip Khoury

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Notes about this recipe

  • tsp on September 13, 2024

    I’ve made it twice this week. Both times divided into plain and with raisins. I didn’t have a 6cm cookie cutter so I used the 8cm instead. I baked it for 12 minutes and it was undercooked inside. For the second try I cut it in triangles and baked for 25 minutes. They were cooked but a bit more crumbly. I’d like to bake it in 10-11 minutes as the recipe says but it seems impossible. Maybe the humidity is too high. The taste is good but for the second try I’ve reduced the salt a bit. It was my first time eating and cooking scones so I have no reference to how it’s supposed to taste but I liked it.

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