Step 1
Preheat the oven to 220°C/200°C fan/gas 7.
Step 2
Mix together the flour and baking powder in a bowl, cut the Pure buttery into small pieces and add to the flour, rub in with your fingertips until the mixture resembles fine breadcrumbs.
Step 3
Add most of the milk and with a round bladed knife mix into the flour mixture until mostly combined, then gently knead together to form a soft, very slightly sticky dough, add the rest of the milk if need be.
Step 4
Tip the dough onto a lightly floured surface and roll out into a round, about 2.5cm thick. Using a 5cm fluted cutter, cut out the scones and place on a baking sheet, leaving a gap between each scone. Bring together the dough scraps and re-roll and cut out the rest of the scones – you should get 8-10 scones out of the dough.
Step 5
Bake in the oven for 12-15 minutes until golden on top, leave to cool on a wire rack before splitting and serving with jam and lightly whipped vegan cream.
