The Best Scones

• 95 g Nuttelex Spread (frozen)
• 350 g self-raising flour sifted (+ extra for dusting)
• 1 tsp baking powder
• 3 tbsp castor sugar
• 150 ml Nuttelex milk of choice (+ extra to glaze tops)
• 1 tbsp apple cider vinegar
• pinch sea salt flakes

Tools

• mixing bowl
• lined baking tray
• food processor- optional
• baking paper
• rolling pin
• small tray to place in freezer
• cling film
• 7cm cookie cutter

1. Preheat oven to 200C fan forced or 220 Conventional
2. In a bowl combine sifted flour, baking powder, salt, & sugar and mix to combine.
3. Next, add the frozen plant based Nuttelex. Rub it in with your fingertips, a fork, or even with the aid of a food processor until you have fine breadcrumbs.
4. Gradually add in the milk & apple cider vinegar mixture until it forms a smooth dough.
5. Place the dough mixture onto a piece of lightly floured baking paper and form a rough ball. Then use a rolling pin to roll out the scone dough into a rectangle approx 2-3 cm in thick. Now, lift onto a small tray, wrap in cling film and place in freezer for 30 minutes to rest & firm up.
6. After 30 mins, remove the dough from the freezer, remove cling wrap and sprinkle the top lightly with flour, then use the cookie cutter to make the scone shape. Dip the cookie cutter in flour between each scone cut, then place on a lined try 2cm apart.
7. Make sure the tops are all even and flat before brushing the tops lightly with extra plant based milk. (Make sure the milk doesn't drip down the sides it can cause uneven rise in the baking process)
8. Bake scones at 200C fan or 220C conventional oven for 15 minutes
9. Enjoy with warm with lashings of Nuttelex, your fave jam and plant based cream (which can be found in the vegan fridge section of the supermarket).