INGREDIENTS
A little Trex, for greasing
Fruit Scones
450g Self-raising flour
½ tsp Salt
50g Trex
50g Vegan Butter, chilled and diced
50g Caster sugar
50g Sultanas, raisins or dried cherries
300ml Dairy Free Milk
Butter, to serve
METHOD
Step 1: Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Lightly grease a baking sheet with a little Trex.
Step 2:
Sift the flour and salt into a large mixing bowl. Add the Trex and vegan butter and use your fingertips to rub them into the flour until the mixture looks like breadcrumbs.
Step 3: Stir in the sugar and fruit, then gradually add just enough dairy free milk to make a soft, but not sticky dough, stirring it in with a round-bladed knife. Turn the dough onto a lightly floured surface, flour your hands a little, then knead the dough lightly for a few moments.
Step 4: Using a lightly floured rolling pin, roll out the dough to about 2.5cm (1in) thick, then use a 5cm (2in) plain or fluted cutter to stamp out rounds. Gather any trimmings together, re-roll and cut out more scones.
Step 5: Arrange the scones on the baking sheet. Brush the surface with a dairy free little milk, then bake for 18-20 minutes towards the top of the oven, until well risen and golden brown. Cool for a few moments and then transfer to a cooling rack. Serve warm, and spread with vegan butter.