Fruit scones are probably my favourite classic British snack, they've always been my favourite and last week I started to really miss them so I decided to turn one of my go-to recipes vegan and here we are! To me there's nothing better in the summertime than a scone, jam and cream (or butter) and a nice cup of fruity tea.

This recipe makes the perfect scones, fluffy, soft and risen just right. I hold cake stalls for my cake business and as soon as I made these, I added them to my menu instantly. Everyone who's tried them so far said they're the best scone's they've ever tasted. So I do hope you enjoy!

What You Will Need:
Large Bowl
Scales
Knife
Cookie Cutter (Or Glass)
Parchment Paper
Baking Tray
Microwavable Jug

Ingredients:
350g Self Raising Flour
1/4 tsp Salt
1 tsp Baking Powder
3 tbsp Castet Sugar
95g Butter (I use flora, which is plant based)
180ml Plant Based Milk
1 tsp Vanilla Extract
Squeeze of Lemon Juice
100g Sultanas
Plant Based Milk To Glaze

Butter or cream and Jam to serve.

Directions:
1. Preheat your oven to 200c and line your baking trays with parchment paper.

2. Sieve all your dry ingredients (flour, salt, baking powder, sugar) into a large bowl and mix until combined.

3. Add your butter, using your fingers rub the butter and dry ingredients together until they form a bread crumb like consistency.

4. Pour your plant based milk into a microwavable jug and put it in the microwave for 30 seconds, making sure the milk is warm but not hot. Then add your lemon juice and vanilla extract to the milk and let sit for a minute or two.

5. Add the liquid mixture to the bowl and mix together with a knife, it will be pretty wet mixture for a start.

6. Pour some flour onto your work surface and your hands. Tip the dough out, scatter more flour onto the mixture and kneed 2-4 times until the mixture is smoother.

7. Pat the mixture down to a roughly 4cm height and use a cookie cutter, or glass (I used a J20 glass because I couldn't find my cookie cutters) and cut into as many rounds as you can.

8. Place your rounds onto your lined baking tray, then with the extra milk brush it onto the tops of the scones.

9. When you're ready, place your tray(s) in the oven for 10 minutes until risen. Leave to cool for a little while until warm enough to eat. Serve warm or cold with butter or cream and jam.

If you try this recipe, please tag me on instagram or twitter so I can share it!

Time for the controversial question, jam or cream first? 

Daisy x