PIECES 7                COOKS IN 35 MINUTES                  DIFFICULTY EASY


  • 75 g unsalted butter in cubes
  • 250 g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 heaped tsp caster sugar
  • 5 tbsp soy milk, plus extra for glazing
  • 1 little pinch of salt


  1. Preheat your oven the oven to 220°C/425°F/gas 6.

  2. Put your butter, flour, baking powder, sugar and a good pinch of salt into a mixing bowl and use your fingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces.

  3. Add the milk gradually and kneed it together until you have a soft dough.

  4. Turn the dough onto a lightly floured surface and flatten it out with your hand. Use a 5 cm (2 inch) cutter to stamp out the dough by pushing the cutter straight down into the dough, then lift it straight out. The scones will rise evenly and keep their shape this way. Gently push the remaining dough together, knead very lightly and cut more scones out.

  5. Arrange the scones on the prepared baking trays and brush the tops with milk to glaze. Bake for about 12-15 minutes or until the scones are well risen and golden.

  6. Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as soon as possible, cut in half and spread generously with jam, my favourite is strawberry, and top with a good spoonful of vegan mascarpone.


* Stamp out the dough without twisting the cutter, this ensures that the scones will not tip over and lose their shape.