Traditional sultana scones

Traditional sultana scones

By
From
15 minute vegan
Makes
6 medium scones
Photographer
Dan Jones

Quintessentially British and perfect with a pot of tea, there’s little in life that can beat a sultana scone. This recipe is perfect for when unexpected guests turn up, as they are simple to make and quick to cook – and best served warm, straight from the oven.

Ingredients

Quantity Ingredient
220g self-raising flour, plus extra for dusting
1 teaspoon baking powder
2 tablespoons caster sugar
50g vegan butter, plus extra for greasing
50g sultanas
120ml soya milk
1 tablespoon extra flour, pressing and flouring
1 tablespoon extra soya milk, for brushing

Method

  1. Preheat the oven to 220°C.
  2. In a large mixing bowl, stir together the flour, baking powder, and sugar. Rub in the vegan butter until the mixture resembles breadcrumbs. Stir in the sultanas until coated with flour. Pour in the milk, a little at a time, and work into a smooth dough.
  3. Place the dough on a floured surface. Use your hands to press it out to a to 2cm thickness. Using a scone cutter, press through the dough and place the scones onto a greased baking tray. Brush the top of each scone with soya milk.
  4. Bake for 10–11 minutes until the top is golden. Best served warm.
  5. Serve with lashings of jam and fresh fruit.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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