Taste approved by a non vegan and vegan.
Recipe:
350g Self Raising Flour
1/4 tsp Salt
1 tsp Baking Powder
120g White Sugar
95g Vegan Vegetable Spread
150ml Oat Milk
Method:
STEP 1
Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumb looking bits.
STEP 2
Gradually stir the milk bit by bit into the flour mixture until you have a smooth but not too wet - dough.
STEP 3
Dust your work surface with flour and roll out the scone dough until 3cm thick. Transfer onto a baking tray lined with parchment and put it in the freezer for 15 mins to firm up.
STEP 4
Remove the dough from the freezer and using a 7cm cutter, cut out the scones. Put them onto another baking sheet lined with paper, leaving a 2cm gap between each one. Brush the top with the extra milk. Put the scones in the fridge whilst your oven preheats at 220C for 15 mins.
Remove from the fridge and bake for 15-20 mins until golden brown. Serve with jam and vegan butter or cream!
Not vegan? No worries - swap out the vegetable spread for unsalted butter - you can skip the freezer.
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