Quintessentially British, scones are the perfect afternoon treat. These vegan versions are every bit as delightful as their non-vegan counterparts (obviously) and they’re a breeze to throw together. Feel free to throw in a handful of dried fruit or perhaps even some chocolate chips for an extra tasty treat – although personally I think it’s hard to beat a plain scone laden with sweet raspberry jam and whipped coconut cream.
350g self raising flour
pinch of salt
85g non-dairy spread/margarine
40g caster sugar
180-230ml dairy free milk (plus an extra splash to glaze)
Heat the oven to 220C. Lightly grease a baking tray.
In a mixing bowl, combine the flour and salt and rub in the margarine with your fingers.
Stir in the sugar and begin pouring in the milk, a little at a time, in order to create a soft dough.
Turn on to a floured work surface and knead very lightly, pat out the dough into a round roughly 2cm thick. Depending on the size of your cutter, cut 6-9 rounds from your dough and place onto your baking tray.
Brush the tops of the scones with a little milk and pop into the oven to bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with simply with lashing of dairy-free spread and jam, or whip up some coconut cream and pile it on. Enjoy!