475 g self-raising flour
50 g caster sugar
85 g plant-based butter e.g. Sunflower spread, Vitalife
240 ml dairy-free milk - preferably plain and unsweetened - mixed with 1 tablespoon of white or apple cider vinegar
If you like fruit scones, add a handful of sultanas
Preheat the oven to 200c / 390F and line a baking tray with parchment paper.
In a large mixing bowl, stir together the flour, sugar and salt.
Add the plant-based butter, and use your fingers to rub it into the flour. (Alternatively, use a food processor.)
When the mixture is rubbed together to a grainy texture, slowly add the milk and mix until it forms a soft dough.
Turn out onto a lightly floured surface and kneed briefly. (Do not knead it a lot - it doesn't need to be kneeded like bread.) Add the sultanas if you are using them.
Flatten into a 1/2 inch thick dough and cut out the scones using a small round cutter or upside down glass. A smooth cutter or glass works better than a cutter with a 'frilly' edge - it helps the scones to rise better. Transfer the scones to the baking sheet and brush with a small amount of almond milk.
Bake for 10-12 minutes until lightly golden.
Enjoy warm from the oven with some plant-based butter & jam or cooled with some plant-based cream.
Recipe adapted from Wallflower Kitchen.