For the Vegan Scones

  • 350 g self-rising flour 350 g self-rising flour
  • ¼ tsp salt ¼ tsp salt
  • 40 g sugar 40 g sugar
  • 1 tsp baking powder 1 tsp baking powder
  • 100 g dairy-free butter 100 g dairy-free butter
  • 1 tsp baking powder 1 tsp baking powder
  • 190 ml almond milk 190 ml almond milk
  • 1 tbsp Lyle’s Golden Syrup 1 tbsp Lyle’s Golden Syrup
  • 1 tsp orange juice 1 tsp orange juice
  • 1 tbsp ground flaxseed 1 tbsp ground flaxseed
  • 2 tsp orange zest 2 tsp orange zest
  • 100 g raspberries (fresh or frozen) 100 g raspberries (fresh or frozen)

For the Glaze

  • 1 tbsp Lyle’s Golden Syrup 1 tbsp Lyle’s Golden Syrup
  • 1 tbsp almond milk 1 tbsp almond milk

For the Toppings (optional)

  • Whipped coconut cream Whipped coconut cream
  • Lyle’s Golden Syrup Lyle’s Golden Syrup
  • Orange zest Orange zest
  • Fresh raspberries Fresh raspberries

INSTRUCTIONS

How to make Vegan Scones

  1. In a large bowl mix flour, salt, sugar, and baking powder.
  2. Add butter to the flour mixture and mix until crumbly.
  3. In a second bowl (or a large mug) mix almond milk, orange zest, orange juice, and flax seeds and whisk.
  4. Pour the milk mixture on top of your flour mixture.  Gently fold together until just combined.
  5. Add raspberries and gently fold them in. Try to handle your dough minimally.
  6. Coat your work surface liberally with flour.
  7. Roughly shape the dough into a circle and cut it into 9 pieces.
  8. Mix the Lyle's Golden Syrup and almond milk to make your glaze.
  9. Brush the top of each scone with the glaze.
  10. Bake at 200°C / 392°F for approx. 25 minutes until golden brown.

 

OPTIONAL TOPPINGS

  1. Serve scones with optional toppings of your choice such as whipped coconut cream, a drizzle of Lyle's Golden Syrup, orange zest and raspberries.