Recipe makes about 10 to 12 scones.
100g pistachios 100g finely chopped rhubarb 330g plain flour and some extra for dusting 75g caster sugar 1 and a half tbsp baking powder big pinch of salt 90g dairy-free margarine (I used a sunflower based one) 200ml dairy-free milk (I used soya) - plus extra for ‘egg wash’ replacement 1 tbsp apple cider vinegar Method: Preheat your oven to 180 degrees celsius.
Stir your apple cider vinegar in with your soya milk and set to one side, (this will create a vegan alternative to buttermilk). In a large bowl, combine the flour, sugar, baking powder, salt, rhubarb and pistachios. Add the butter and rub into the flour mixture with your fingers until you have a crumb-like texture. Pour the vegan buttermilk in with the flour/butter mixture and mix until the dough comes together, (it will be quite sticky). Lightly flour a surface and roll out your dough to about 20cm in length and width. Cut out about ten to twelve scones using a pastry cutter.
Transfer the scones to a baking tray lined with parchment paper. Using a pastry brush, brush the tops with the a little bit of soya milk. Bake for around 20 minutes until evenly golden.
Leave to cool for 5 minutes.
Best served warm and fresh with jam, cream or butter. Enjoy! x