These delicious vegan scones will have you coming back for more as the spread melts into the crumbly comfort of the sponge. Good with tea, great with a book, or just brilliant on their own.
Makes: 5
Level of difficulty: Easy
Prep time: 15-20 mins
Cook: 9-12 mins
Total Time: 24-32 mins
Ingredients:
250g self-raising flour
3 small pinches of salt
2/3 tsp baking powder
50g margarine
40g caster sugar
120ml almond milk (plus a little extra to later coat with)
½ tsp vanilla extract
½ tsp lemon juice
Optional: 35-40g sultanas (depending on how much you like them) or 40g dairy-free chocolate chips
Recipe:
- Mix together the flour, salt, and baking powder.
- Cut the butter into small cubes, and using the tips of your fingers, rub the butter into the flour mix, till it’s like grains of sand.
- Add and mix in the sugar, along with either dairy-free chocolate chips or sultanas – not both.
- Turn the oven to 200 °C (fan oven)
- Pour out 120ml of almond milk, then add to this vanilla extract and lemon juice. Heat for 20 seconds in the microwave.
- While still warm pour this almond-mix onto the flour-mix and stir well. It will become tough to stir, but tacky. If it’s too hard; add a little extra almond milk. Too sticky; add a little flour.
- Line a tin with baking parchment, and dividing the mix into five scones – place them a little bit apart from each other. Coat the top with a little almond milk.
- Cook for 9-12 mins. It should be a light-brown on top, while you should hear a little tap when you knock the bottom.
