TEAL

Afternoon Tea vegan scones

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This tasty recipe for #scones will be welcome on anyone's plate for #afternoontea, served with #dairyfree #cream and #jam, a traditional recipe with an #allergyfriendly twist. The dough is #freezerfriendly to save it for another day. Ingredients *475 g self-raising flour (or plain flour with 2 tbsp baking powder, 1/2 tsp bicarbonate soda and a pinch of salt) 50 g caster sugar 85 g vegan spread like Vitalite 240 ml dairy-free milk, (plain + unsweetened) mixed with 1 tbsp apple cider vinegar (Optional) dried fruit or mincemeat, for a fruity twist Method Preheat the oven to 200c / 390f and line a baking tray with baking paper. In a large mixing bowl, stir together the flour, sugar and salt. Add the vegan spread one tsp at a time and use your fingers to rub it into the flour. When the butter is fully incorporated and the texture resembles dense sand, slowly add the milk and mix until it forms a soft dough. Turn onto a lightly floured surface and knead briefly. Add the optional dried fruit or mincemeat. Flatten into a 1/2 inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer to the baking tray and brush with a small amount of dairyfree milk. Bake for 10-15 minutes until lightly golden. Enjoy warm from the oven with some vegan spread & jam or cooled with some vegan clotted cream and aide of berries.