These light and fluffy scones have the delicate, perfume tones of lavender and Earl Grey and are perfect for an elegant afternoon tea.
- 180ml (3/4 cup) unsweetened soya milk
- 2-3 earl grey teabags
- 400g (3 generous cups) self-raising flour
- 1 tsp bicarbonate of soda
- 100g (scant ½ cup) vegan spread
- 40g (scant ¼ cup) caster sugar
- 1 tsp dried lavender
For the cream:
- 2 x 160ml tins coconut cream
- 2 tbsp icing sugar
- ½ tsp vanilla extract
- Preheat the oven to 200°C (Gas Mark 6, 400°F).
- Gently heat the soya milk in a pan with the teabags and lavender. Leave to cool slightly and infuse.
- Sift the flour and bicarbonate of soda into a bowl, add the spread and rub together with your fingertips until you form a fine crumb, then add the sugar.
- Make a well in the centre, remove the teabags from the milk and pour the lavender milk mixture into the centre along with the vanilla extract.
- Bring together with a fork until a light dough is formed.
- Tip onto a floured surface and bring together with your hands.
- Gently roll out about 1.5cm thick and cut out scones.
- Place on a baking tray — you can brush the scones with a little extra soya milk if you wish — and bake for 15-20 minutes.
- Whilst the scones are cooling, beat together all the ingredients for the cream and place in the fridge to chill.
- To serve, cut the scones in half and serve with the cream and your favourite jam.
Top Tip: You can make a glaze for the scones by mixing up a little icing sugar and water. Drizzle over the scones and sprinkle with some extra dried lavender.
Per serving (117g) Calories: 392, Carbohydrates: 58.3g, Sugars: 24.2g, Fat: 15.9g, Saturates: 10.2g, Protein: 4.9g, Salt: 0.97g
Taken from August 2018 (issue 41) Vegan Life Magazine