When the weather somewhat starts to resemble summer in Newcastle, I escape to the kitchen for my own summer fun. Scones are literally one of the dopest treats ever. Lovely on their own with a cuppa for a morning or afternoon treat, or as part of a high tea, these scones will surely impress the vegans and non-vegans among you.
- 3 cups plain flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup caster sugar
- 1/3 cup Nuttelex, chilled
- 3/4 cup soy milk (plus a little extra for brushing)
- Preheat oven to 180°C and line a tray with baking paper.
- Sift the flour, baking powder, salt and caster sugar into a large bowl.
- Rub the Nuttelex into the flours until the mixture is crumbly.
- Slowly pour in the milk and mix with a butter knife until just combined. Don’t overwork it, they’ll go hard!
- Tip the mixture out onto a lightly floured surface and gently bring together.
- Roll out the dough to about 2cm thick.
- I used a drinking glass to cut out the scone shapes before squishing in the sides gently to make them a bit thicker and also make a less perfect shape.
- Place on the baking tray so they are all touching and lightly brush each one with soy milk.
- Bake in the oven for about 18-20 minutes until lightly golden.
- Serve with jam and Soyatoo whipped cream!