Vegan Fruit Scones

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These plant based scones are the perfect addition to a vegan afternoon tea.

Prep Time25

Cook Time20

Chilling time30

Total Time1 15

Course: Dessert, Snack

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: bicarbonate of soda, non-dairy butter, raisins, self raising flour, soy milk, sultanas

Servings: scones

Calories: 254.4kcal

Sift the flour, sugar and bicarbonate of soda in to a mixing bowl.
Cut the vegan block butter into cubes and add to the bowl. Rub the butter into the flour until it resembles fine breadcrumbs.
Add the raisins to the bowl and stir to distribute amongst the scone mix.
Pour in the milk and stir until its just coming together into a crumbly dough.
Tip the dough out on to a lightly floured surface and push it together gently until you have a flat dough roughly 2-3cm deep.
Using a 7cm cutter, cut out the scones. Transfer to an oven tray that has been lined with baking paper.
Cover loosely with cling film and place in the fridge for 30 minutes to chill.
In the meantime pre-heat the oven to 220 C / 392 F /gas 7.
Place into the pre-heated oven for 15-20 minutes or until they have risen and are golden on top.
Leave to cool slightly on a wire rack.
Serve with vegan cream and jam or fresh strawberries.