Scones
These light and fluffy scones are the perfect treat for afternoon tea.
Scones
Ingredients
- 375 g Self-raising flour
- 110 g Vegan spread
- 55 g Caster sugar
- 1/2 tsp Salt
- 1 tsp Baking powder
- 175 ml Soy milk – plus extra to brush on the top for baking.
- 1 tsp Vanilla essence
- 2 tbsp Lemon juice
Instructions
-
First pre-heat the oven to 200C Electric / 180C Fan / Gas mark 4.
-
Now sieve the flour and baking powder in to a large mixing bowl, and then add the salt. Next add the vegan spread and rub the mixture together using your fingers, until it looks like fine breadcrumbs.
-
Next add the sugar, vanilla essence and lemon juice, then pour in the milk a bit at a time and mix the ingredients together with a wooden spoon.
-
Once your ingredients is ready, lightly flour your surface and start rolling the scone dough. If the dough is too sticky sprinkle it with flour.
-
Roll the dough to about a 5cm thickness, then using a 7cm round cutter cut out your 6 scones and place them on a lined baking try.
-
Lightly brush the top of the scones with soy milk and place them in the centre of the oven for around 15-18 minutes, until they are golden brown.
-
Once cooked, remove the scones from the oven and leave them to cool on a wire rack.
-
Serve with anything you like. Our favourite is simply strawberry jam and vegan cream.
