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Fruity Vegan Scones
These easy vegan scones are buttery and delicious, perfect as a teatime treat with a dollop of homemade jam, or for a fancy afternoon tea!
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Ingredients
- 65 g dried fruit (eg. sultanas, sour cherries, blueberries, cranberries or a mix of these)
- 4 tablespoon orange juice
- 235 g self-raising flour
- 35 g dairy-free margarine
- 35 g vegetable fat (vegan lard) (eg. Trex)
- 1 tablespoon caster sugar
- 70 ml dairy-free milk
Instructions
- Place the dried fruit into a small bowl or mug and cover with orange juice. Set aside.
- Preheat the oven to 170°C (fan) / 350°F / Gas Mark 4. Line a baking tray with baking parchment or greaseproof paper.
- Tip the flour into a large bowl, then rub in both the fats with your fingertips.
- When the mixture looks like fine breadcrumbs, drain the orange juice from the fruits, and tip the fruit into the bowl then add the caster sugar.
- Add the milk little by little, until a soft (but not sticky) dough has formed - this might require more or less than 70ml milk so don't take that as an exact measurement - just add a bit at a time, and if the dough becomes too sticky, add just a little more flour.
- Tip the dough out onto a floured surface, and roll it out to about 1.5cm thick. Use a pastry cutter to cut out as many scones as you can, placing them onto the baking tray as you go. Roll the off-cuts into a ball and re-roll to 1.5cm thick, and keep cutting out scones until all the dough has been used.
- Bake for 15-18 minutes until just turning golden brown and well risen, then put onto a wire rack to cool. Serve with vegan butter, jam and shipped dairy-free cream.
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Nutrition
Serving: 1sconeCalories: 263kcalCarbohydrates: 35.7gProtein: 4.6gFat: 11.1gSaturated Fat: 3.2gSodium: 62mgPotassium: 100mgFiber: 1.2gSugar: 5.1gCalcium: 12mgIron: 2mg
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