Its the Queens Birthday Weekend coming up so what better way to celebrate a lazy long weekend than with some yummy, warming scones!
The secret to getting scones just perfect is to keep the butter as cold as possible. We even popped the scones once made into the fridge to chill before putting them in the oven.
- 3 cups high grade flour
- 6 tsps baking powder
- pinch of salt
- 75g vegan butter (Nuttelex or Olivani)
- 1 to 1 ½ cups soy milk
- Preheat the oven to 220ºC. Flour a baking tray.
- Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add the milk and quickly mix with a butter knife to form a soft dough. The mixture should be quite soft and a little sticky. Don't over-mix! Scrape the dough onto the floured surface and flour the top.
- Working quickly, pat the dough out to 2cm thickness and with a knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. (You can also use a cookie cutter for round scones) Brush the tops with soy milk.
- Bake for 10 minutes or until golden brown. Place on a wire rack to cool.
- Serve with jam, topped with whipped coconut cream.