Why didn’t we think of it before? This answers the ‘how do I get more strawberries and cream into my diet’ conundrum. Cook them into the actual scones – problem solved! The Great British summer wouldn’t quite be the Great British summer without a hearty dose of strawberries and cream. Combine that with the nation’s beloved cream tea and this recipe is a sure-fire winner. Whether you’re whipping up a batch for a picnic, watching Wimbledon or simply just for a delicious snack at a garden party, these tasty scones are perfect with clotted cream and jam or simply munched in a stolen moment of solitude, fresh out of the oven.
Vegan Strawberries & Cream Scones
Makes: 8 scones
Ingredients:
280g plain flour
1 tsp baking powder
pinch of salt
50g caster sugar
115g soya butter
120ml dairy free cream
2 tbsp agave (optional)
3/4 cup of strawberries cut into eighths
1/2 cup of Lizi's Original Granola for ingredients and sprinkling.
Method:
Preheat the oven to 200 degrees, 180 fan. Line a baking sheet with baking paper and put to one side.
Put the flour, baking powder, salt and sugar in a large bowl. Cut the soya butter into small pieces and rub in using your fingers or a food processor until it resembles breadcrumbs. Add handful of granola. Stir in cut strawberries until covered in flour.
In another bowl whisk dairy free cream, agave and vanilla extract. Pour into the flour mixture and stir until dough begins to form. Place the dough onto a floured surface and knead gently until a ball forms but don’t over-knead or stir.
Pat the dough into a round until it’s about 1.5cm thick and cut into 8 even wedges. Place on the baking sheet and sprinkle with the granola.
Bake for 20 minutes, although check a bit before, just in case; you want them golden brown. Once baked, place on wire rack to cool.
Best enjoyed fresh out of the oven, these yummy scones bring a taste of summer to even the drizzliest August afternoon!