Vegan Raisin Scones

These dried fruit scones are perfect for a treat or tea party! You can even have them with vegan cream or with a little jam.

Ingredients

• 125ml/4fl oz soya milk
• 1 tablespoon lemon juice
• 125ml/4fl oz unsweetened apple sauce
• 85g/3oz almond butter
• 150g/5oz  wholemeal flour
• 150g/5oz oat flour
• 1 ½ tablespoons baking powder
• 1 tablespoon dry sweetener
• ½ teaspoon  salt
• 60g/2oz raisins

Vegan Egg Wash

• 1 tablespoon soya milk
• ½ tablespoon maple syrup

To serve (optional)

• Spread a reduced sugar fruit  jam  of your choice

Method

1. In a glass measuring jug, whisk together the soya milk and 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk.
2. In a small bowl, mix applesauce and almond butter with a fork. 
3. Sift the flour, baking powder, dry sweetener and salt into a large mixing bowl. Use the fork or a spatula to mix the applesauce mixture into the dry ingredients, until crumbly.  Add the raisin, then add the vegan buttermilk and stir to form a moist dough.   Cover the bowl and chill the dough for 30 minutes.
4. Preheat the oven to 220°C/200°C Fan/Gas 7.  Line a baking tray with parchment paper.
5. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together.
6. Roll out the dough until it’s 2–3cm/about 1-inch thick. Use a 4-6cm/1½ to 2½-inches round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones.
7. Place the scones on a large non-stick baking tray (or a tray lined with baking paper).   Dilute maple syrup in soya milk then brushes it to the tops of the scones. Bake for 15-20 minutes or until a stick inserted through the centre come out clean.
8. Allow scones to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.  Leave the scones on a wire rack to cool slightly. Serve with a reduced sugar jam of your choice.