Strawberry Cream Tea

Method

1. Pre-heat your oven to 220°C/425°F/Gas Mark 7 and grease a baking tray.
2. Sieve the flour into a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
3. Stir in the raisins and optional sugar.
4. Make a well and add the plant milk, reserving a little for brushing the tops.
5. Incorporate the plant milk then knead lightly on a floured surface and roll out to 2cm thickness and cut out with a large cutter.
6. Brush the tops with the reserved plant milk and bake for about 10 minutes until golden brown.
7. 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!

There are so many ways to use strawberries in your plant-based dishes. Check out more of our vegan strawberry recipes.