Breakfast Scones

Scones are the easiest English breakfast/teatime treat

Ingredients:

225g/8oz self raising flour
Pinch of salt
55g/20z vegan margarine
150ml/5fl oz soya milk/Rice milk
1 egg (no egg, replacer)
25g of sugar (Unrefined Sugar or Brown Sugar)

Method:

Begin sifting 225g of self-raising flour and a pinch of salt into a large mixing bowl. Add 55g of vegan Margarine in small lumps into the bowl (Margarine must be room temperature, it its too cold it will be hard to rub into the flour) Lightly rub the margarine into the flour until the mixture looks like breadcrumbs.

Add in the sugar and mix in well

Mix the soya milk and egg replacer in a separate jug. Stir the mixture (soya milk/egg replacer) Rub in together to get a soft dough.

Lightly flour your work surface and rolling pin, shape the dough into a rounded shape place on work surface and lightly roll out the dough.

Roll out dough so its approximately 1 inch in thickness. (this is the secret of a well- risen scone)

Use a round cutter to cut out the scones and place scones on a lightly greased baking tray that has been dusted with flour. Brush the tops with a little more soya milk. And bake in a hot oven at 220c /gas mark 7 For 10-12 minutes until they are well risen and golden brown

cool on a wire rack and serve as wanted. My favourite is soya cream and strawberry jam for these plain scones.
 
 

Notes:

Optional Add ins (1/2 a cup)

Dried apricots chopped
Mini chocolate chips
Chopped nuts
Raisins
Poppy seeds
2 chopped bananas