The perfect breakfast foods for your Sunday brunch or for any other occasion. They are quick to make and can be made in a wide variety through simply adding other fruits or even chocolate.
Preparation Time: 10 minutes
Total Cooking time: 20 minutes
Ingredients for 8 scones:
50g self-raising flour, extra for dusting
¼ tsp salt
1 tsp baking powder
3 tbsp caster sugar
95g vegan vegetable spread, margarine
150ml soy milk, plus extra to glaze
200g fresh blueberries
Mix the flour, salt, baking powder, and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also use a food processor until it resembles breadcrumbs.
Gradually stir the milk into the flour mixture until you have a smooth dough. Then add the blueberries and incorporate them gently.
Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick.
Remove the dough from the fridge and, cut out the scones in triangle form or use a cutter. Put them onto a baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk. Heat the oven to 220C. Bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.
Nutritional values per scone: 345 kcal | 6 g protein | 55 g carbs thereof 11 g sugar | 11 g fat | 3 g fiber
CO2 Emission: 94 g per scone, 748 g for the whole batch