1 jar La Vida Vegan hazelnut paste
1 jar La Vida Vegan white coconut paste
1 jar raspberry jam
350 g self-rising baking flour
90 g margarine
40 g sugar
150 ml vegetable milk
20 g sultanas
1 tsp baking powder
½ tsp salt


  1. Make sure the margarine is at room temperature.
  2. Soak the sultanas in some lukewarm water for 5 minutes.
  3. Mix the self-rising baking flour, sugar, baking powder and salt in another bowl.
  4. Using your hands, rub the margarine through the baking flour mixture until it starts to become crumbly.
  5. Don’t knead too long, then add the vegetable milk until you get a cohesive dough.
  6. Then add the soaked sultanas and knead briefly.
  7. Make a slice of the dough and wrap in cling film and leave to rest in the fridge for half an hour.
  8. Preheat the oven to 200°C and line a baking tray with baking paper.
  9. Dust your workbench with flour and roll out the dough into a slice 2 cm thick and cut out scones with a round cut-out.
  10. Place the scones on the baking sheet and brush with some vegetable milk and bake for about 15 to 20 minutes until golden brown and cooked.
  11. Serve the scones with La Vida Vegan hazelnut spread, white coconut spread and raspberry jam.