INGREDIENTS

• 300ml rice milk (normal dairy milk can be used instead)
• 1 teaspoon of apple cider vinegar
• 100g of vegan butter (ice cold from the fridge - normal dairy butter can be used)
• 500g plain flour
• 2 teaspoons of baking powder
• 50g brown caster sugar

METHOD

• Preheat oven to 180 °C
• Line a large baking tray with parchment paper
• Mix the apple cider vinegar into the rice milk and leave to the side (this will make a vegan butter milk substitute)
• Place flour, baking powder, sugar and cubed butter into a large mixing bowl
• Using only your fingertips rub the butter into the flour and sugar. This should take 2-3 mins
• The flour should turn into a breadcrumb consistency
• Once you are happy, make a well in the centre of the flour and pour in half the cider vinegar milk mix
• Using a wooden spoon gentility fold in the flour slowing adding the rest of the milk as you go
• You will end up with a wet grainy looking mixture
• Flour your work surface and turn out the dough. This will be crumbly and not a ball
• Using your hands, form a 1 inch-thick circle Try and do this quickly and resist the temptation to kneed or touch the dough too much
• Using a round cutter, press down and cut your first scone! Top tip - try not to twist the cutter this will make it easier for the scones to rise
• Repeat until you have no dough left
• Place scones on to the parchment paper and place in the middle of the oven for 14 - 16 mins dependent on the size of cutter you have used. If you are making a non-vegan option, feel free to egg wash the tops of your scones!

Delicious with homemade vegan yoghurt and berry jam (we'll save that recipe for another day!) and a steaming mug of your favourite hot drink…mmm!