Blueberry and Polenta Scones (Vegan)

These deliciously quick, seasonal scones are accidentally vegan – by which I mean they stem from a great recipe that just happens to avoid animal ingredients rather than an overly contrived vegan concoction. You’ll be left with a lovely bake that everyone will enjoy, regardless of dietary preference. We’ve been noshing them in the afternoon with a cup of tea, or as a quick grab-and-go breakfast on the way to work.

The scones are an Anglified version of a recipe I found in the latest offering from Thug Kitchen, ‘Thug Kitchen 101: Fast as F*ck’ (not for the easily offended…!). They’re a cinch to throw together and – should you have a tiny hungry person in your life – an ideal finger food for baby-led weaning. No culinary skills are required and really,

what else are you going to do with that bag of polenta that’s been languishing at the back of your cupboard since who-knows-how-long?

Ingredients – makes 8-ish medium scones:

120g // 1 cup white flour *

60g // 1/2 cup wholemeal flour *

2 tsp baking powder

165g // 1 cup polenta

65g // 1/3 cup unrefined brown sugar

240ml // 1 cup soy milk

60ml // 1/4 cup mild-tasting oil **

1 tsp vanilla extract

1 tsp cinnamon

125g // 3/4 cup blueberries – fresh or frozen

*Any combination of flours seems to be good, I’ve been using organic bread flours from Little Salkeld Mill. I haven’t tried a gluten free version, but can’t see why this wouldn’t be also be a success…

**I like cold-pressed rapeseed as a cheapish, healthy option but whatever you have is grand.

The how to:

Preheat your oven to 200C and line a baking tray with baking paper (or grease it with a spare bit of oil).

Place the dry ingredients in a large bowl and give them a rough mix. Place the wet ingredients in a jug and give the a quick whisk until well blended. Keep the blueberries on hold for now.

Make a well in the flour mix, pour in the wet ingredients and mix roughly. When still slightly lumpy, then add the blueberries. Over-mixing here can make the finished bake a bit flat and chewy so stay light handed.

baby led weaning baking recipe

Yoga-baby approved scone-age

Tip out onto a floured surface and press into an inch-thick rectangle (the dough will be wetter than a traditional scone so abandon all hope of using a rolling pin), then cut into what I would describe as rustic triangles. Or whatever shape takes your fancy. Space them out on your baking tray and sprinkle with a little extra sugar.

Bake for 15 minutes, but check at 12. The bottom should be firm and golden brown. Cool on a wire rack until edible, then tuck in. Although best devoured on the day of baking, a quick zap in the toaster and a lick of jam or spread revives them nicely.