These scones are just as delicious as traditional scones, but they’re completely vegan! You get the same flaky, buttery goodness without the dairy. Whether you’re hosting a brunch, preparing a teatime treat or just want something special for breakfast, these vegan scones are a great choice.
Ingredients:
- 350g self-raising flour, plus extra for dusting
- ¼ tsp salt
- 1 teaspoon baking powder
- 3 tbsp caster sugar
- 95g vegan vegetable spread
- 150ml soy milk, plus extra for icing
- jam, to serve
- vegan cream alternative, such as oat-based crème fraîche, to serve
Method of preparation:
Preheat the oven to 220°C (fan 200°C) mark 7.
In a large bowl, mix together the self-raising flour, salt, baking powder and caster sugar. Add the vegan vegetable spread and work it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Make a well in the centre of the mixture and pour in the soy milk. Mix quickly and lightly to form a soft dough.
Turn the dough out onto a lightly floured surface and knead briefly to remove any cracks. Roll the dough out to 2cm (¾in) thick. Using a round cutter, cut out scones and place on a baking tray.
Brush the tops of the scones with a little extra soy milk and bake in the preheated oven for 12-15 minutes or until risen and golden.
Allow the scones to cool slightly on a wire rack. Serve warm with jam and a dollop of vegan cream alternative.
