Dairy Free Scones




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


1. 350g of self raising flour

2. A pinch of salt

3. 1 teaspoon of baking powder

4. 3 tablespoons of caster sugar

5. 95g of vegan vegetable spread

6. 150ml of soy milk

jam and vegan cream alternative to serve



Method


1. In a mixi bowl, add the flour, salt, baking powder, sugar and stir, rub in the vegetable spread until you have fine breadcrumb texture

2. Slowly stir in the soy milk, gently mix until you have a dough

3. Dust your work surface with a small amount of flour, tip out your dough and roll out until about 2-3 cm thick

4. Using your chosen cutter, cut out your Scones, carefully place them top side down onto a nonstick baking sheet

5. Carefully brush the tops of your Scones with a little soy milk

6. Place the baking sheet with the scones into the fridge for 10 minutes

7. Pre heat your oven to 220c/200c fan or gas 7

8. Take the baking tray from the fridge and bake your scones for 15-20 minutes until they are golden brown


Serve slightly warm with jam and vegan cream


Happy cooking


Jon


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