Makes approximately 8 scones
Preparation time: 15 min.
Equipment:
- Scale
- Bowl
- Measuring jug
- Round cutter (6 cm diameter)
- Baking tray
- Baking paper
- Mixer with whisk (for the clotted cream)
Ingredients:
- 2 tbsp La Vida Vegan hazelnut spread
- 210 g self-raising flour
- 2 tbsp fine caster sugar
- 1 pinch of salt
- 40 g chocolate chips (vegan)
- 50 g margarine
- 60 ml oat drink or another plant-based milk
- Vegan clotted cream
The instructions:
- Preheat the oven to 220°C (200°C fan). Line a baking tray with baking paper.
- In a bowl, mix the flour, sugar, and salt. Add the chocolate chips and stir to coat them in flour—this prevents them from sinking to the bottom during baking.
- Add the La Vida Vegan hazelnut spread and vegan butter. Using your fingertips, rub them into the flour until you get a crumbly mixture. The texture should resemble small flakes of butter covered in flour.
- Gradually pour in the milk, using a knife to cut and mix the dough. Only add extra milk if there are still dry patches in the bowl. The dough should come together but not be wet.
- Remove the dough from the bowl and place it on a lightly floured surface. Do not knead! Gently press it down with your palm to a thickness of about 2.5 cm.
- Use a round cutter, a fluted scone cutter, or a glass (about 6 cm in diameter) to cut out the scones. Gather the leftover dough to make additional scones.
- Carefully place the scones on the baking tray and brush the tops with a little plant-based milk. Bake for 15-18 minutes until golden brown.
- Remove the scones from the oven and let them cool slightly on a wire rack. Serve with vegan clotted cream and fruit jam—enjoy!
