Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 6-7 scones
Ingredients:
1 finely chopped small leek (approx 1 cup full)
2 cups plain flour + 1 heaped tbsp extra
180ml full fat coconut milk (the more fat the better to combine)
1 tbsp baking powder
3 tbsp coconut sugar
Pinch of salt
1 tsp fresh thyme, finely chopped
1 tsp dried thyme
2 tbsp nutritional yeast (optional)
For the pickled tomato jam:
100g overripe tomatoes
2 tsp white wine vinegar
3 tsp sugar
Large pinch of salt
1 clove minced garlic
1 tsp dried thyme
Method:
Preheat the oven to 180ºC
Finely chop the leek then steam for around 5-6 minutes until tender then pop on a sheet of kitchen roll to absorb the moisture
In a mixing bowl, sift the flour, then add the salt, sugar, nutritional yeast, dried and fresh thyme and baking powder then mix together to combine
Add the coconut milk slowly and gently combine the wet and dry mixture, careful not to over work. Try to leave a tbsp coconut milk to grease the top of the scones at the end
Give the steamed leek a final press with a kitchen towel to remove any excess moisture then add to the mixing bowl, then carefully fold into the mixture
Roughly divide in half, then half again and repeat until you have 6 – 7 scones
Place on a pre-greased baking tray, then using the remaining tbsp coconut milk give each scone a coat, before popping in the oven to bake for 25 minutes
Check a scone after 25 minutes, ensuring it has cooked all the way through. If the leeks carried a little more moisture they may need a further 5 minutes. Simply pop tin foil loosely over the top then continue to bake
Serve with the tomato pickle jam
Tomato pickle jam:
Place the ripe tomatoes in a non-stick pan, and char on a high heat until they start to burst open after 6 minutes or so
Add the white wine vinegar, sugar, thyme, salt and minced garlic then allow to simmer for a further 5 minutes
Squish with the back of a fork and serve in a side dish alongside the freshly baked scones