Ingredients
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
Preparation
- Make sure the margarine is at room temperature.
- Soak the sultanas in some lukewarm water for 5 minutes.
- Mix the self-rising baking flour, sugar, baking powder and salt in another bowl.
- Using your hands, rub the margarine through the baking flour mixture until it starts to become crumbly.
- Don’t knead too long, then add the vegetable milk until you get a cohesive dough.
- Then add the soaked sultanas and knead briefly.
- Make a slice of the dough and wrap in cling film and leave to rest in the fridge for half an hour.
- Preheat the oven to 200°C and line a baking tray with baking paper.
- 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.
- 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.
- Serve the scones with La Vida Vegan hazelnut spread, white coconut spread and raspberry jam.
