However you pronounce them (scowns, sconns, scoons…) these little pieces of baking magic are ever popular on the afternoon tea scene. Whether you put jam on them (as I like to) or vegan cream, olive spread, or a mixture of these, there’s something comforting about tucking into a home baked scone.

These are plain, wholemeal ones, but feel free to experiment. You can use white flour, add sultanas or chopped dates to the mixture or even try some vegan cheese in there, saving a little to sprinkle on top.

This is the basic recipe and the one thing to remember is not to roll the dough too thin. I’ll admit I went a shade on the thin side for these, so was just over the bakers’ dozen, but don’t do as I do, do as I say…

 
 

Makes 12 (if you do it properly…)

Ingredients

115g Vitalite or other vegan buttery spread

115g Caster Sugar (unrefined if you can get it)

665g Plain wholemeal flour

35g Baking powder

(120g of dried fruit, if you’re going down that route)

250ml soy cream

150ml almond or other non-dairy milk plus a wee bit extra for brushing

 

Here’s how I do it:

Preheat your oven to 180 degrees or Gas mark 4 (you might want it between 150 and 160 if you have a fan oven)

Cream the Vitalite and caster sugar together until they’re totally blended and have a light consistency.

Rub in the wholemeal flour and baking powder with your hands till it looks like breadcrumbs.

(If you’re adding dried fruit or whatever, do it at this stage.)

Mix the milk and cream together in a little measuring jug and pour it into the mixture a bit at a time, working it slowly into a nice, soft dough.

If the dough isn’t coming together as you’d like, just pop in some milk, a few drops at a time, to get all the crumbs to come together.

Turn out the dough onto a floured surface and roll it out till it’s 2cm in thickness. (Remember what I said, don’t go too thin or you’ll end up with biscuits. 2cm is about the width of two of your fingers together, although of course it depends what size your hands are…)

Cut out twelve, or at the most thirteen scones with a 6cm pastry cutter and place them carefully on a large baking tray lined with greaseproof paper. Bear in mind that they will grow slightly, so be sure to give a good centimetre or so between them.

Brush the tops with a little almond (or whatever) milk and then let them rest for ten minutes before popping them in the oven.

 

Bake for 14-17 minutes, until they’re slightly browned on top.

Pop them onto a cooling rack and then serve with your preferred choice of preserve.