Vegan Fall Scones
3 cups (375g) Self Raising Flour (plus more for dusting)
1/2 tsp Salt
1 tsp Baking Powder
1/2 cup (112g)
Vegan Butter/Margarine
4 Tbsp (56g) Caster Sugar (also called Super Fine Sugar)*
3/4 cup (180ml) Almond Milk (plus more for brushing the tops)*
1 tsp Vanilla Extract
2 Tbsp Lemon Juice (freshly squeezed)*
For Serving:
Strawberry Jam
Vegan Butter or
Whipped Coconut Cream
INSTRUCTIONS
Preheat the oven to 430°F
Sift the flour into a mixing bowl and add salt and baking powder.
Add the
vegan butter and rub in with your fingers until the mix is crumbly.
Add the caster sugar.
Then add the almond milk, vanilla extract and lemon juice and mix in with a spoon.
Flour your work surface and your hands, and add extra flour as needed as you move the mix out of the mixing bowl and roll it with your hands into a big ball.
If the dough is sticky at any point, add more flour.
Flatten it out so that there is space to cut out 4 scones.
Dip a smooth cutter in flour and then cut out 4 scones and place them on a parchment lined baking tray.
Roll the remaining dough and cut out 2 more scones.
Roll again and cut out another 2 scones, with anything left over becoming the final scone.
Brush the tops of the scones with almond milk.
Bake in the oven for 15-20 minutes until golden on top.
Serve with jam and butter or whipped coconut cream & a
hot cup of tea
