Ingredients

The following ingredients have 10 Servings
  • 3 1/2 cups All Purpose Flour ((437g))
  • 3 Tbsp White Granulated Sugar
  • 1 tsp Baking Soda
  • 1 1/2 tsp Salt
  • 2 Tbsp Vegan Butter ((30g) Cold)
  • 1 1/2 cups Vegan Buttermilk ((360ml) Lemon Juice + Soy Milk)

Instruction

  • Preheat the oven to 425°F (220°C). 
  • Add all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and whisk together until mixed. 
  • Add vegan butter and mix it into the flour with your fingers until crumbly. 
  • Prepare your vegan buttermilk by adding 1 and 1/2 tablespoons of lemon juice to a measuring jug and adding soy milk up to the 1 and 1/2 cup (360ml) line. Leave it for a minute to curdle into buttermilk. 
  • Add the buttermilk to the dry ingredients in your mixing bowl and mix in with a spoon until it starts sticking together and forming into a shaggy dough. 
  • Flour a surface and your hands and pour the shaggy dough and any flour bits that didn't incorporate properly onto your floured surface and use your hands to form the dough into a ball. 
  • Gradually flatten the dough into a flat round disc shape. If it's still a little shaggy that's fine. It's important that in this process of shaping the dough you only knead it a maximum of 8-10 times. 
  • Place the flat round disc of dough onto a parchment lined baking tray. Take a sharp knife and cut a deep X into the top of the dough. 
  • Bake for 35 minutes until golden brown.