225 g plain flour (half wholewheat & half white '00')
1 pinch of salt
50 g vegan margerine
2 tsp baking powder
150 ml lemonade
Sift the flour, salt and baking powder. Add the chilled, diced margerine and rub in with fingertips
or use a pastry cutter. You should obtain a mixture that resembles breadcrumbs. Gently add the
lemonade. If you're using wholewheat flour you made need a little more.
Knead the dough gently on a floured board but do not overwork.
Roll out the dough to a thickness of 2 cm and using a round cutter, cut out the scones.
Bake oven 220 °C (200 ° fan)12 mins until golden brown.
Serve immediately with vegan butter, jam or golden syrup. These are delicious served warm.
1 pinch of salt
50 g vegan margerine
2 tsp baking powder
150 ml lemonade
Sift the flour, salt and baking powder. Add the chilled, diced margerine and rub in with fingertips
or use a pastry cutter. You should obtain a mixture that resembles breadcrumbs. Gently add the
lemonade. If you're using wholewheat flour you made need a little more.
Knead the dough gently on a floured board but do not overwork.
Roll out the dough to a thickness of 2 cm and using a round cutter, cut out the scones.
Bake oven 220 °C (200 ° fan)12 mins until golden brown.
Serve immediately with vegan butter, jam or golden syrup. These are delicious served warm.
Last edited:
