Fruit Scones

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

360 g Self-raising flour

1 Teaspoon Baking powder

90 g Vegan block butter

50 g Caster sugar

150 ml Soy milk (plus extra for brushing the scones with)

½ Tablespoon Lemon juice

100 g Raisins (or any other dried fruit that you like)

Strawberry jam

Dairy-free whipped cream

Directions

preheat oven

Preheat your oven to 220°C (200°C for fan ovens). Line a tray with baking paper.

mix dry ingredients

Add the flour to a large bowl and mix in the baking powder.

rub in butter

Rub in the butter until you have a mixture that resembles breadcrumbs.

stir in sugar

Stir in the caster sugar.

add wet ingredients and press into dough

Add the soy milk and lemon juice. Mix well then use your hands to press it into a rough ball of dough. Don't knead or overwork the dough or you'll end up with tough scones.

add raisins

Add the raisins and gently press them into the dough with your hands.

roll and cut scones

Roll the dough out on a floured surface until it's around 2cm thick. Use a 3-inch fluted cookie cutter to cut out the scones, pressing down hard to cut through any fruit pieces. Re-roll leftover dough as needed; you should end up with roughly 6 scones.

place scones on baking tray

Place the scones closely together on the baking tray so that the sides are just touching. This will help them to rise when baking rather than spread outwards.

brush with soy milk

Use a pastry brush to lightly brush the top of the scones with soy milk.

bake

Bake for 12-15 minutes until golden on top. Let them cool for 10 minutes then either enjoy warm or transfer to a wire rack to cool completely.

Serve with jam and cream.

Nutrition

• Serving Size: 1 scone
• Calories: 392 kcal
• Total Fat: 13 g
• Sodium: 170 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 3 g
• Total Sugars: 21 g
• Protein: 7 g