An easy recipe for plain scones, served with vegan clotted cream and strawberry jam.
Preheat the oven to 200°C/ 180°C fan/ 400°F/ Gas mark 6 and line a baking tray with parchment paper.
Place your flour in a bowl and add your vegan butter. Rub the butter into the flour to make a breadcrumb consistency.
Stir in the sugar.
Add in the milk, a little at a time. Mix briefly then use your hands to form a slightly sticky dough (be gentle with this- don't knead or overwork it).
Roll the dough out to around 1 inch thick on a lightly floured surface. Cut out your scone shapes using a cookie cutter or the bottom of a small glass.
Place the scones onto your baking tray and bake for 12-15 minutes until golden brown on top then transfer to a wire rack to cool.
Mix together your butter and icing sugar using an electric whisk.
Mix in your cream, 1 tablespoon at a time, until you get the consistency that you're looking for. If it's too runny, add more icing sugar and if it's too dry, add more cream.
Serve your scones with strawberry jam, the clotted cream, some chopped strawberries, and a nice afternoon cup of tea!
*The scones can be stored without toppings, in an airtight container at room temperature for up to 5 days.
*Clotted cream can be covered and stored in the fridge for 3-4 days.