Ingredients
13 total- 400 g of self-raising flour, plus more for dusting
- 4 tbsp of caster sugar
- 1 tsp of ground cinnamon
- 1 tsp of ground ginger
- 0.5 ground nutmeg
- 1 ground cardamom
- 1 ground cloves
- 120 g of unsalted vegan butter
- 100 g of sultanas
- 170 ml of oat milk, plus extra for brushing
- 150 ml of whippable vegan cream
- 1 tsp of vanilla extract
- 1 jar of plum jam
Method
9 stepsStep 1
Combine the flour, caster sugar, cinnamon, ginger, nutmeg, ¼ tsp cardamom and ¼ tsp cloves in a large bowl and mix together well. Add the vegan butter and rub into the dry ingredients, including the sultanas, until it resembles breadcrumbs.
Step 2
Add the oat milk and mix together well to form a smooth but pliable dough.
Step 3
Transfer the dough to a lightly floured surface and roll to roughly 2.5cm in thickness, then cut out the scones using a circular biscuit cutter.
Step 4
Transfer to a baking paper-lined baking tray, making sure there’s a thumb-sized gap between each scone, and chill for 30 mins.
Step 5
Preheat the oven to 220°C/200°C fan/gas 7.
Step 6
Remove the scones from the fridge, brush the tops with oat milk and bake for 15-18 mins until golden brown.
Step 7
While the scones bake, add 150ml of whippable vegan cream to a bowl and add the vanilla extract and whisk using an electric whisk for 5 mins until you get stiff peaks and set aside.
Step 8
Remove the scones from the oven and transfer to a cooling rack for 10 mins.
Step 9
Serve warm with the whipped cream and plum jam, and enjoy.