During lockdown like a lot of people I have turned to baking which has been a long lived hobby of mine for years as it is. If I could have done social distance safe drop offs and shared with people (we don't have friendly neighbours or family/ friends in walking distance unfortunately) I would have baked so much more. I've made lemon and lime drizzle loaf, cookies, brownies, peaches and cream cake, pavlova so far and I would love to go for an afternoon tea as soon as it is possible again, so baking some warm scones topped with goodies was high on my agenda.
Ingredients:
350g self-raising flour
1/4 tsp salt
1 tsp baking powder
3 tbsp caster sugar
95g vegetable spread/ dairy free butter
150ml dairy free milk
To serve:
Raspberry or straberry jam
Elmlea vegan double cream whipped
fresh fruit optional but great!
Method:
Mix the flour, salt, baking powder and sugar in a bowl. Rub in the veg spread until the dough resembles fine breadcrumbs.
Gradually stir the milk into the flour mixture until you have a smooth dough.
Heat the oven to 220c or 200c fan. Lightly dust your suraface with some flour, and gently roll out the dough until approx 2cm thick. Line a baking tray with some greasproof paper and using a 5 or 7 cm cutter, cut out the scones. Leave a 2-3cm gap between the scones.Brush the tops of the scones with a little milk, making sure it doesn't drip down the sides as this will cause them to rise unevenly. Bake for 15-20 minutes or until golden brown. Allow to cool slightly but best served warm with your favourite toppings.
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