Vegan Rosewater Scones

Ingredients

• 475 g self-raising flour
• 70 g caster sugar
• A pinch of salt
• 75 g vegan spread, I used Vitalite
• 240 ml almond milk, or other dairy-free milk + extra for glazing
• 1/2 tsp rose water + extra for glazing

Instructions

1. 1

   Preheat the oven to 200c / 390f and...: Preheat the oven to 200c / 390f and line a baking tray with greaseproof paper.

2. 2

   In a large mixing bowl, stir together the...: In a large mixing bowl, stir together the flour, sugar and salt.

3. 3

   Add the vegan butter in a teaspoon at...: Add the vegan butter in a teaspoon at a time and use your fingers to rub it into the flour. Alternatively, use a food processor or stand mixer.

4. 4

   When the butter is fully incorporated and the...: When the butter is fully incorporated and the mixture resembles a dense sand, slowly add the milk and rose water. Mix until it forms a soft dough.

5. 5

   Turn out onto a lightly floured surface and...: Turn out onto a lightly floured surface and kneed briefly. Flatten into a ¾ inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer the scones to the baking sheet and brush with a small amount of almond milk mixed with a tiny drop of rose water.

6. 6

   Bake for 12-15 minutes until lightly golden.

7. 7

   Enjoy warm from the oven with some vegan...: Enjoy warm from the oven with some vegan butter or apricot jam (so good!)