Summer Scones with Pimm’s Berries and Vanilla Yogurt

Servings: Makes: 4 servings

Ingredients

Method

1

Preheat the oven to 200°C (Gas Mark 6, 400°F). Add the flour, salt, sugar and non-dairy butter to a mixing bowl and rub together with your fingers until incorporated and the mixture resembles fine breadcrumbs.

2

Quickly and gently stir in the soya milk and bring the mixture together into a ball of dough.

3

Knead briefly and roll out of a floured surface to approximately 3.5cms thick. Use a plain or fluted cutter to cut out rounds from the dough, flattening it as little as possible.

4

Dust the tops with a little flour and transfer to a floured baking tray. Bake in the oven for 20 minutes or until golden and lightly crisp on top. Set aside to cool slightly while you prepare the berries and yogurt.

5

Place the berries in a small pan with the sugar and Pimms. Cook over a gentle heat until the berries are starting to release their juices. Chill or serve warm.

6

Mix the vanilla powder into the yogurt and place in a serving bowl.

7

Serve the split scones with some berries and their juices and a dollop of yogurt. Garnish with fresh mint, if desired.

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