Allergy Awareness Week is running 29 April - 3 May 2019 and I’m taking it as an opportunity to challenge myself in the kitchen to make a true free-from recipe.
As you know, I’m not following a strict diet.
Other than excess sugar which I’ve identified seems to trigger my IBS, I don’t suffer with any intolerances and I certainly don’t have any allergies. Oh except cats! I’m allergic to cats. But I’m not eating them or turning them into scones you will be relieved to hear :)
Lucky me when it comes to allergies: allergy is the most common chronic disease in Europe. Up to 20% of patients with allergies struggle daily with the fear of a possible asthma attack, anaphylactic shock, or even death from an allergic reaction.
A staggering 44% of British adults now suffer from at least one allergy and the number of sufferers is on the rise, growing by around 2 million between 2008 and 2009 alone. Almost half (48%) of sufferers have more than one allergy (Mintel, 2010) 
Anyway… enough of the stats! My mission with this recipe was to create a dairy free recipe trying out Violife Original flavour block. I loved that it bubbled and melted just like cheese and added a lovely salty tang to these scones, along with sun-dried tomatoes which are my ultimate favourite.
These are amazing straight from the oven. Hot and with some melted butter you’ll get a big batch which will freeze well too if you don’t have friends round to help you eat them straight away!
SERVES: Makes 10-12 large scones
PREP TIME: 15 minutes
COOK TIME: 20 minutes
300g plain flour
150g wholewheat flour
4 tsp baking powder
85g cold butter (or margarine for vegan), cubed
350ml milk (plant-based for vegan)
200g dairy-free cheese alternative, like Violife Original Flavour block - cut into small c.2cm cubes
8 sun-dried tomatoes, roughly chopped
Preheat the oven to 200C.
Sift the flour and baking powder into a large mixing bowl.
Rub the butter or margarine into the flour using your hands, until the mixture resembles breadcrumbs.
Pour in the milk and mix with a wooden spoon to create a soft dough.
Add the cubed cheese (setting aside 10-12 cubes for topping) and chopped sun-dried tomatoes and ensure they are evenly distributed. Use your hands if you need to!
Divide the mixture into 10-12 small balls of dough and place them on a baking tray lined with baking paper.
Press down on the top of the balls to flatten them slightly, they will rise and expand quite a bit in the oven so make sure there is enough room between them!
Pop a small square of the extra cheese in the top of each dough ball.Bake in the preheated oven for around 20 minutes, or until the cheese topping looks bubbling and starting to brown.
Remove and allow to cool. Not too much though - they’re gorgeous when they’re still hot with a slick of butter!
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