Mother’s Day is coming up (March 26th!) so I recently started thinking about what nice things I could do for my own mammy. Last year I took her out for afternoon tea with all the trimmings; brownies, sandwiches with the crusts cut off, chocolate covered strawberries and… scones.
My mammy is a huge scone fan, so today I figured I’d do a trial run of some yummy vegan scones for her to try! I thought if they turned out great I was going to include them in a little homemade afternoon tea on Mother’s Day. Spoiler alert -they’re yummy!
- 470g plain flour
- 1 tbspn baking powder
- 70g caster sugar
- 80g vegan butter (I use Pure)
- 250ml non-dairy milk (I used soy) and extra for glazing
- A dash of salt
Preheat oven to 200 degrees celsius.
Sift the flour, sugar and salt into a bowl and stir together.
Add the butter and use your fingers to rub it into the flour until it looks like fine breadcrumbs (don’t worry if it seems like there’s a LOT of flour here, it’ll all come together after the next step!)
Add the milk and mix it until it forms a soft dough (you’re going to want to use your hands here).
Lightly flour a surface and roll the dough so that it’s about an inch thick.
Cut out the scones using a cookie cutter (I used a heart shape!)
Put scones on a baking sheet and glaze with a little milk.
Bake for about 12 minutes or until the tops are a light gold colour.
Enjoy with some raspberry jam and vegan clotted cream!