Ingredients

• 2 3/4 self-raising flour plus more for dusting
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3 tablespoon caster sugar
• 6 tablespoons vegan butter (chilled)
• 3/4 cup soy milk at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 3 tablespoon soy milk
• 1 teaspoon maple syrup

Instructions

1. Preheat the oven to 200c (fan) and line a baking tray with greaseproof paper.
2. In a large bowl, sieve together the self-raising flour, baking powder, fine sea salt and caster sugar. Add the cubed vegan butter and rub it into the flour with your fingers until the mixture resembles sandy crumbs.
3. In a measuring jug, whisk together the soy milk, vanilla extract and lemon juice. Add to the dry ingredients and stir together until just combined. Tip the dough out onto a lightly floured surface and sprinkle the top with a little extra flour.
4. Pat the dough into a rough circle around 4 cm deep, then use a 5cm circular cutter to cut out as many scones as you’re able. Pat the leftovers back into a 4cm rough circle and repeat until you can no longer cut out any scones – for me this process yielded 9 scones.
5. Transfer the cut-out scones to a lined baking tray.
6. In a small bowl, whisk together the “egg” wash ingredients then brush the tops of the scones using a pastry brush. Place in the oven to bake for 10 minutes or until fully risen and lightly golden.
7. Remove from the oven and allow to cool for 5 minutes before serving with jam and vegan whipped cream.jam, my vegan cream