Vegan All 'Butter' Scones Recipe
13th November, 2019

INGREDIENTS

300ml rice milk (normal dairy milk can be used instead)
1 teaspoon of apple cider vinegar
100g of vegan butter (ice cold from the fridge - normal dairy butter can be used)
500g plain flour
2 teaspoons of baking powder
50g brown caster sugar

METHOD

Preheat oven to 180 °C
Line a large baking tray with parchment paper
Mix the apple cider vinegar into the rice milk and leave to the side (this will make a vegan butter milk substitute)
Place flour, baking powder, sugar and cubed butter into a large mixing bowl
Using only your fingertips rub the butter into the flour and sugar. This should take 2-3 mins
The flour should turn into a breadcrumb consistency
Once you are happy, make a well in the centre of the flour and pour in half the cider vinegar milk mix
Using a wooden spoon gentility fold in the flour slowing adding the rest of the milk as you go
You will end up with a wet grainy looking mixture
Flour your work surface and turn out the dough. This will be crumbly and not a ball
Using your hands, form a 1 inch-thick circle Try and do this quickly and resist the temptation to kneed or touch the dough too much
Using a round cutter, press down and cut your first scone! Top tip - try not to twist the cutter this will make it easier for the scones to rise
Repeat until you have no dough left
Place scones on to the parchment paper and place in the middle of the oven for 14 - 16 mins dependent on the size of cutter you have used. If you are making a non-vegan option, feel free to egg wash the tops of your scones!