- 250g Self Raising Flour
- 50g Vegan buttersubstitute for coconut oil
- 40g Caster Sugar
- 1/2 tsp Baking Powder
- Small pinch Salt
- 130ml Oat Milksubstitute for coconut/rice/soya or other milk alternative
I had a delicious scone from Signature Scones at Nantwich Food Festival a few weeks ago and I wanted to create a vegan version to have guilt free. Because they are vegan scones they are also dairy free so they’re great for an inclusive afternoon tea! I love them with some vegan spread and strawberry jam. You could even stir in some dairy free chocolate chunks if that’s more your style (try chopped Cadburys Bournville).
Preheat the oven to 200ºc and grease and line a large baking sheet. Rub the butter into the flour until it looks like breadcrumbs. Mixx in the sugar, baking powder and salt.
Add the oat milk a little at a time until it comes together in a dough. Do not over work the dough. If you're adding chocolate chips now is the time to do it. Divide into 6 pieces and shape into rounds using your hands. The easiest way to do this is to roll them into balls and flatten them.
Place on the baking tray and bake for 12-15 minutes or until golden. They should sound hollow when you tap the bottom. Remove from the oven and allow to cool before serving with jam ad vegan spread.