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Almond scones with cardamom and sweet ginger foam

  • 4 persons
  • 25 min

Ingredients

4

    For the scones

  • 225 g plain flour
  • 2 tbsp rapeseed oil
  • 2 tsp baking powder
  • 1 tsp ground cardamom
  • pinch of ground cardamom seeds
  • 2 tbsp agave syrup
  • 120 g Provamel Soya Almond Free From Sugars alternative to yogurt
  • For ginger-cinnamon foam

  • 125 g Provamel Soya Single alternative to cream
  • 2 tbsp Provamel Soya Almond Free From Sugars alternative to yogurt
  • 4 tsp agave syrup
  • 1 tsp cinnamon
  • ½ tsp ground ginger

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preparation

25 min

    For the scones

  1. Pre-heat the oven to 220°C / fan 200°C / gas 7.
  2. Mix all the ingredients in a bowl and knead gently a few times to form a soft dough. On a lightly floured surface, gently flatten out the dough using your hands or a rolling pin to 2 cm thickness.
  3. Using a 5cm / 2in cutter, cut out rounds and place on a greased and lined baking sheet. Lightly knead together the rest of the dough and cut out more circles. The mixture should make 6-8 scones.
  4. Brush the tops with some Provamel Soya Almond Free From Sugars and bake for 12-15 minutes until golden brown.
  5. Note: Scones are best eaten on the day of baking, however, you can prepare the dough in advance the evening before.
  6. For the ginger-cinnamon foam

  7. Whisk the Provamel Soya Single until it begins to froth. Whilst continuing to whisk, add the Provamel Soya Almond Free From Sugars, the agave syrup and the spices and continue to whisk for another minute.
  8. Serve the scones (delicious when served warm!) with the foam.

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