Early summer is strawberry season and that's when these delightful gems are at their very best and bursting with yumminess! We're down in the South West, where there's no better way to celebrate strawberry season than with a delicious VEGAN cream tea, complete with dairy-free 'clotted cream' made by Mimilicious in Devon. To top it off, we love organic strawberries from our local farm. Nom nom...
Cooking Instructions
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!
