Not as difficult as you may imagine, if you’re intolerant, or just wanting to give them a try, this recipe is the one for you
This recipe will make 6-8 scones
Store cupboard list
350g Self Raising flour
pinch salt
tsp baking powder
3tblsp caster sugar
95g vegan vegetable spread
150ml soya milk
jam & vegan cream to serve
Method
1. Pre heat your oven to 220c / 200 fan / gas 7
In a mixing bowl add flour salt baking powder & sugar
Rub in the veg spread until you have fine breadcrumb texture
Stir in soya milk
Gently mix until you have a dough
Dust your work surface with a small amount of flour
Using a rolling pin, roll out the dough until 2-3 cm thick
Using a cutter carefully cut out the scones
Place them top side down onto a non stick baking sheet
Carefully brush your scones with a little soya milk
Place the baking sheet with the scones into the fridge for 10 minutes
Take baking tray from the fridge & bake your scones for 15-20 minutes or until golden brown
Serve slightly warm with jam & vegan cream
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