Directions

1Preheat oven to 200C fan forced or 220 Conventional

2In a bowl combine sifted flour, baking powder, salt, & sugar and mix to combine.

3Next, 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.

4Gradually add in the milk & apple cider vinegar mixture until it forms a smooth dough.

5Place 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.

6After 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.

7Make 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)

8Bake scones at 200C fan or 220C conventional oven for 15 minutes

9Enjoy 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).