Name: Vegan Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 56 ¼ g Self-raising flour; ¼ tbsp Baking powder; 12 ½ g Pure Spread; 6 ¼ g Caster sugar; 31 ¼ ml Plant-based milk; Strawberry jam; Vegan cream, whipped

Method

Preheat the oven to 220°C/200°C fan/gas 7.

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.

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.

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.

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.