Probably the best vegan scones you'll ever have
Updated: Sep 4, 2019
Happy Tuesday folks, I have a history lesson for you, *clears throat – Apparently, no one actually knows where scones originated, it does seem like the Brits have tried to claim them because the royal family have always loved a scone, however, the first known mention of a scone that was printed is from the translation of The Aenaid (1513) written by a Scottish poet named Gavin Douglas, which makes a lot of sense considering the first part of the word scone sounds awfully similar to Scotland. Anyway, talking of originality, I'm probably the first person to ever make these sick vegan scones using MYLKPLUS, so there you go, stick that on Wikipedia. Also, our current queen has her scone with jam on first, so that resolves that issue. No fighting over which way is better, the queen has decided for you.
TIME: 25 minutes MAKES: 8
400g of self-raising flour
100g of vegan butter (I used Vitalite)
50g of white caster sugar
150ml of MYLKPLUS strawberry cheesecake flavour
80g of dried strawberries
1/2 teaspoon of sea salt
1. Pre-heat the oven to 200° C.
2. Combine the flour with the vegan butter and with your hands, massage the butter into the flour to form fine crumbs.
3. Add the sugar, sea salt, dried strawberries and quickly mix together. Form a well in the middle and pour the MYLKPLUS in.
4. Using a wooden spoon, combine the mixture until you make a rough dough, you don't want to over-mix it.
5. Flour a surface and add the dough, knead gently for about 30 seconds and then flatten out to about 4cm in thickness.
6. Using a cutter, cut out the scones and place on a greased baking tray and brush the tops with a little extra MYLKPLUS. Bake in the oven for about 12-14 minutes or until the tops are golden brown.
7. Remove from the oven and leave to cool on a cooling rack for about 10 minutes.
8. Serve with vegan whipped cream, jam, strawberries and enjoy!