Vegan Irish Scones
Scones are the perfect pastry option for breakfast or tea parties. Slightly sweet, a perfect Scone is usually moist and soft on the inside, crumbly and crispy on the edges, buttery and flaky.
Equipment
- Baking Tin 35 x 23cm/14x 9 in.
Ingredients
- 450g /1lb Plain White Flour
- 3 Rounded Teaspoons Baking Powder
- Pinch Salt
- 25g /1oz Caster Sugar
- 85g /3oz Dairy Free Butter
- 300ml /10fl oz Dairy Free Milk
- 1 Tablespoon Apple Cider Vinegar or Lemon Juice
Instructions
- Preheat the oven to 220°C/430°/Gas Mark 5
- Add the Apple Cider Vinegar or Lemon Juice into the dairy free milk and let sit for 10 mins
- Sieve the flour, baking powder, and salt into a large bowl. Add the castor sugar.
- Cut the chilled butter into cubes and rub into the dry ingredients.
- Add the milk and bring the ingredients together into a soft dough.
- Turn the dough out onto a lightly floured surface and fold the dough over itself 3 times to create flaky layers.
- Roll the dough out to a thickness of about 4cm (1.5"). Using a 7.5cm (3") circular pastry cutter, cut out the scones and place on the baking sheet.
- Lightly brush only the tops of the scones with dairy free milk.
- Bake in the center of the preheated oven for 14-15 minutes until risen and golden on top.