Prep
10 minsBake
25 minsServes
5 to 10Difficulty
Easy
About
A vegan take on classic scones topped with a cloud of whipped cream, fresh raspberries & a drizzle of syrup. Made using Lyle's Golden Syrup, these scones have plenty of moisture and a touch of sweetness!
How to make vegan scones
Combine the flour, salt, sugar, and baking powder in a large bowl.
Add butter to the flour mixture and mix until crumbly.
In a second bowl (or a large mug) add almond milk, orange zest, orange juice, and flax seeds and whisk together.
Pour the milk mixture on top of your flour mixture. Gently fold together until just combined.
Add raspberries and gently fold them in. Try to handle your dough minimally.
Coat your work surface liberally with flour.
Roughly shape the dough into a circle and cut it into 9 pieces.
Mix the Lyle's Golden Syrup and almond milk to make your glaze.
Brush the top of each scone with the glaze.
Bake at 200°C / 392°F for approx. 25 minutes until golden brown.
Optional Toppings
Serve scones with optional toppings of your choice such as whipped coconut cream, a drizzle of Lyle's Golden Syrup, orange zest and raspberries.
This recipe was created by vegan baker Tajda. You can find more of her delicious vegan bakes on her Instagram @myveganminimalist and her baking blog.
Ingredients – 11 items
1
For the vegan scones
Self raising flour
Salt
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Baking powder
Dairy-free butter
Almond milk
Lyle’s Golden Syrup
Orange juice
Flax seed
Orange zest
Raspberries
For the glaze
Lyle’s Golden Syrup
Almond milk
For the toppings (optional)
Whipped coconut cream
Orange zest
Raspberries
Lyle’s Golden Syrup, to drizzle
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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