I make scones most days. If there’s not some in the cake stand in the kitchen, be sure that I’ll be replenishing soon. It’s one of those recipes I know from memory. I’d like to try it with a different butter and see if there’s any difference, but so far they are a solid 9/10.
Vegan fruit scones
- 400 gram self-raising flour
- 190 ml Oat milk
- 100 gram dairy free spread (I use Flora)
- 40 gram cane sugar
- 10 gram brown sugar (to sprinkle on top)
- 1 tbsp lemon juice
- 1 tbsp baking powder
- 1 tbsp Vanilla extract
- Preheat oven to 200°C (180°C fan), 390°F or gas mark 6.
- Seive the flour and baking powder into a bowl. Add pinch of salt and mix.
- Add the butter and rub into the mixture with your fingertips until it looks like a crumble. Add in the raisens and mix until equally distributed.
- In a seperate bowl, place to oat milk, vanilla extract and lemon juice. Stir and then put in the microwave for 30-45 seconds until lukewarm.
- In your crumble mix, make a well in the middle and add the wet mix. Use a fork and fold the mixture until it comes together like a dough.
- On a lightly floured surface, tip the dough out and flatten to around 4cm deep. Then, using a cutter, cut your scones. you should get around 6-8 scones.
- Place scones of a tray lined with greaseproof paper. Brush oat milk across the top of each scone and sprinkle some brown sugar on top.
- Cook for 16-18 minutes. They will look golden brown when ready to come out of the oven. Move scones to a cooling tray and after 5-10 minutes, serve.