The wild strawberries are amazing in my garden this year. It’s lovely popping in the mornings to pick them fresh for breakfast. Even better to serve some as part of a vegan cream tea!
Home made scones delicious topped with fresh juicy strawberries.
Makes 12 scones
Ready in 35 minutes
- 340g/12oz self raising flour
- 85g/3oz margarine
- 55g/2oz caster sugar
- 125ml/¼ soya pint milk
- 4 tbsp plain soya yoghurt
- pinch of salt
Pre heat the oven to gas mark 6/200°C. Mix the flour, salt and sugar in a bowl. Rub in the margarine until it looks like breadcrumbs.
Mix the milk and yoghurt together, and stir it into the mixture. Mix it together, until a soft dough is formed.
Turn onto a floured board and knead lightly. Roll out to an even thickness of about 2cm (¾ inch).
Using a 5cm (2 inch cutter) cut out scones and place on a floured baking tray. Keep rolling and cutting until the dough is used up.
Bake for 12-15 minutes, until golden brown.
Fill with jam and cream and top with a strawberry. Enjoy!
Our Lizzy’s Vegan Cream Tea
