Buttery english scones are made with dried cranberries and sandwiched between whipped cream and strawberry jam.
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- 400 grams plain flour
- 2 teaspoons baking powder
- 1/ 4 teaspoon salt
- 40 grams sugar
- 70 grams vegan butter
- 2 teaspoon vanilla extract
- 60 grams dried cranberries
- 190 millileters dairy free milk
- 1/ 4 cup strawberry jam
- 1 tin full fat coconut milk, chilled overnight
- 2 tablespoons icing sugar
Heat oven to 350° F. Mix plain flour, baking powder, salt and caster sugar together in a large bowl, then rub the butter in with your fingertips until it resembles breadcrumbs. Stir through dried cranberries.
Add milk to a jug and stir in the vanilla. Add a little at a time to the bowl, bringing the mixture together until it forms a firm dough, taking care not to overmix.
Turn the dough onto a floured surface and pat into a circle about 3/4 of an inch thick. Cut scones with a 5cm cutter or glass. Bake for 12-15 mins until golden.
To prepare the whipped coconut cream, open the tin of coconut milk and scoop out the fat from the top of the can. Mix in a small bowl with 2 tbsp of icing sugar using a fork. Layer scones with dollops of strawberry jam and coconut cream.