Strawberry Cream Scones

Marchpane & Medlar

A scone, some cream, and strawberry jam… Need we say more? Early summer is strawberry season, and that’s when these delightful gems are at their best and bursting with yumminess!

THERE'S MORE WHERE THIS CAME FROM!

Try Veganuary

Ingredients

For the Scones:
8 oz self-raising flour (half whole meal, half white)
2 oz vegan margarine
1 oz caster sugar (optional)
2 oz raisins
5.1 fl oz plant milk of your choice, e.g. soy, rice, or oat milk
To Serve:
Icing sugar to dust (optional)
Strawberry preserve
Dairy-free whipped cream
Organic strawberries

A scone, some cream, and strawberry jam… Need we say more? Early summer is strawberry season, and that’s when these delightful gems are at their best and bursting with yumminess!

Method

Pre-heat your oven to 425°F and grease a baking tray.

Sieve the flour into a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.

Stir in the raisins and optional sugar.

Make a well and add the plant milk, reserving a little for brushing the tops.

Incorporate the plant milk then knead lightly on a floured surface and roll out to 1 in thickness and cut out with a large cutter.

Brush the tops with the reserved plant milk and bake for about 10 minutes until golden brown.

Dust with a little icing sugar, if desired, and serve with strawberry preserve, vegan whipped cream, and oodles of freshly-picked, local, organic, in-season strawberries!