Vegan scones
Ingredients
- 350gr self raising flour
- 1tsp baking powder
- 50gr plantbased spread
- 50gr coconut oil (in solid form)
- 40gr caster sugar
- 180ml Koko Original Like Milk
- Glaze:
- 1tbsp Koko Original Like Milk
- 1/2 tbsp golden syrup or maple syrup
Method
- Heat the oven to 200°C and line a baking tray with with baking parchment.
- In a large bowl mix the flour and baking powder.
- Add the cold spread and hard coconut oil and rub them in using your fingers until you have a breadcrumbs like composition.
- Stir in the sugar.
- Gradually add the milk until the mix becomes sticky. If needed add a bit more milk.
- Make the dough into a ball and turn it out of the bowl onto a flour covered surface.
- You dont have to knead it but using your hands slowly form a 4cm thick circle.
- Using a round form, or a glass as I did, cut the dough. Do not twisted it just press onto it and slowly remove the extra then place it in the baking tray keeping them 2cm apart.
- Bring the remaining together and have another scone.
- You should have around 6-8 scones.
- Make the glaze by mixing the milk and maple syrup and brush it on top of the scones. Make sure it won't drip on the sides as it can impact the way it will bake.
- Place the tray in the oven for around 15-18 mins or until they have a golden crust and when you knock it on the bottom it should sound hollow just like when making bread.
- Let it cool for a min on a wire rack.
- Enjoy it with spread and jam while its warm.