Scones are a classic teatime treat that no one should miss. That's why we've come up with these soft, fluffy vegan versions. Serve with a plant-based spread or coconut whipping cream and jam
Ingreadient
- 400g self-raising flour, plus extra for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 2 tbsp caster sugar
- 130g vegan vegetable spread
- 150ml soy milk (or other plant-based milk alternative), plus extra to glaze
- jam, to serve
- vegan whipping cream alternative
Direction
- Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have a breadcrumb consistency. You can also gradually blitz it in a food processor until it resembles breadcrumbs.
- Gradually stir the milk into the mixture until you have a smooth dough. Lightly a worksurface with flour and gently knead the dough for 30 seconds-1 minute until it comes together, is fully incorporated and smooth. Then gently roll out the dough until 2cm thick. Transfer onto a baking tray lined with baking paper and put it into the fridge for 30 minutes to firm up.
- Take out the dough from the fridge and, using a 6-7cm cutter, cut out the scones. Put them, top-side down (this gives the scones an even top), onto another baking tray lined with baking paper, leaving at least a 2cm gap between each one. You can continue rolling and cutting until you use up all of the dough – you should get about eight scones.
- Heat the oven to 220C/fan 200C/gas 7. Brush the tops with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly). Bake for 20-25 minutes or until golden brown. Leave to cool slightly, then serve with jam and whipped vegan cream or vegan butter/vegetable spread, if you like.
