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 butter (the block, not the spreadable kind)

50 g Caster sugar

150 ml Unsweetened soy milk (plus extra for brushing the tops)

½ Tablespoon Lemon juice

Strawberry jam

Dairy-free whipped cream

Directions

For the scones:

Preheat the oven to 220°C (or 200°C if you're using a fan oven). Line a tray with baking paper.

Place the flour in a large bowl and mix in the baking powder.

Add the vegan butter and rub it into the flour to make a breadcrumb consistency. Stir in the caster sugar.

Add in the soy milk and lemon juice. Mix until it just starts to stick together then use your hands to form a rough ball of dough. It's important to be very gentle and make sure you don't knead or overwork the dough as this will result in tough scones.

Roll the dough out to around 2cm thick on a floured surface. Cut out 6 circles using a 3-inch round cookie cutter, re-rolling the dough as needed.

Place the scones closely together onto your baking tray and lightly brush the tops with soy milk.

Bake for 12-15 minutes until golden on top. Transfer them to a wire rack to cool.

Serve with strawberry jam, vegan whipped cream and of course, a nice afternoon cup of tea!

Nutrition

• Serving Size: 1 scone
• Calories: 264 kcal
• Total Fat: 7 g
• Sodium: 57 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 11 g
• Protein: 6 g