Ingredients

The following ingredients have 9 Servings
  • 3 cups Self Raising Flour ((375g) plus more for dusting*)
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/2 cup Vegan Butter ((112g))
  • 4 Tablespoons Caster Sugar ((56g) also called Super Fine Sugar*)
  • 3/4 cup Soy Milk ((180ml) plus more for brushing the tops*)
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Lemon Juice (freshly squeezed*)
  • Strawberry Jam
  • Vegan Whipped Cream

Instruction

  • Preheat the oven to 430°F (220°C)
  • 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 soy 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 soy milk.
  • Bake in the oven for 15-20 minutes until golden on top.
  • Serve with jam and vegan whipped cream.