• By Amanda Blackburn.

2020 Easy-peasy Vegan scones


Vegan scones Makes 6 large scones. Simple and quick no cutters needed! Ingredients 320g self-raising flour, extra for dusting Sprinkle of salt 1/2 tsp baking powder 2 1/2 tbsp caster sugar 90g vegan vegetable spread 130ml soy/almond or coconut milk, Vegan cream and jam to serve. Method 1.Mix the dry ingredients together in a bowl. 2. Add the vegetable spread and rub together with your fingers until you have fine breadcrumbs. 3. Slowly add the milk into the flour mixture stirring to form a large dough ball.

4. Wrap the dough ball in cling film and pop in the fridge for 30 minutes. 5. Lightly dust your surface with flour and pull apart a dough ball about the size of a medium egg. Mould the dough with your hands to form a ball and place onto a baking tray lined with baking paper. Flatten the top of your scone with your hand so it sticks to the baking paper and to make sure you leave a 2cm gap between each ball. 6. Brush the tops and sides of the dough balls with some vegan milk. 7. Heat the oven to 220C/200C fan/gas 7 and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like. I use Vitalite vegan spread and Koko fresh coconut milk. These are my personal favourites for cooking.

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