These Scones are so light, delicious, they look and taste really impressive yet are so easy to make!! In fact the trick to good scones is not working the pastry a lot at all just roll it & cut out the shapes.
I made them for a family birthday party in the garden earlier in the summer and everyone enjoyed them vegan or not!
So tasty and you wouldn’t believe they’re vegan they are such a treat!
Ingredients (8-10 scones)
• 350g self-raising flour , extra for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 3 tbsp caster sugar
• 95g vegan vegetable spread
• 100g sultana’s (optional)
• 150ml non – dairy milk , plus extra to glaze
• jam , to serve
• vegan cream alternative, e.g. oat-based crème fraîche, or Alpro Double cream (whipped) to serve
- • Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs.
- • Slowly stir the milk into the flour mixture until you have a smooth dough.
- • dust your surface lightly with flour and gently roll out the scone dough until 2cm thick.
- • Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
- • Remove the dough from the fridge and using a round cutter (you can improvise with a jam jar lid if you don’t have a cutter, cut out the scones. (When you cut the scones out, press the cutter straight down, don’t twist it. Flour the cutter first to make it easier to remove the scones.)
- • Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top.
- • Brush with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly)
- • Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7
- Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.