Cream tea is quintessentially English – a scone, some cream and strawberry jam. Early summer is strawberry season and that’s when these delightful gems are at their best and bursting with yumminess!
Pre-heat your oven to 220°C/425°F/Gas Mark 7 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 2cm 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, Mimilicious vegan ‘clotted cream’ and oodles of freshly-picked, local, organic, in-season strawberries!