225g self-raising flour
30g caster sugar
75g dairy-free butter spread
1 egg, beaten
3 tbsp soy, cashew or almond milk
Dairy-free butter and jam
- Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a large baking tray with parchment paper.
- In a large bowl, combine the flour and sugar. Use clean fingers to rub the butter into the flour until it resembles breadcrumbs. Stir in the raisins.
- In a jug, beat together the egg with three tablespoons of the milk.
- Make a well in the centre or the mixture and pour in the egg mixture. Use a butter knife to bring the dough together as much as possible, using your hands to pull it into one ball. The dough should just come together but not be too sticky. If it’s too dry, add one teaspoon of milk at a time; if it’s too sticky, add a little more flour.
- Lightly dust a work surface with flour. Tip out the dough and flatten out to 4-5cm thick using your hands. Using a floured round cutter about 6cm in diameter, cut out the scones. Lightly knead the remaining dough and cut out more scones, repeating until all the dough has been used.
- Place the scones on the prepared baking tray and bake for 10-12 minutes until risen and golden.
- Leave to cool on a wire rack for 10 minutes, then serve.
Per serving: 142kcals, 4.8g fat (1.1g saturated), 22.4g carbs (6.7g sugars), 2.7g protein, 0.8g fibre, 0.008g sodium
TEST KITCHEN TIP
To make a cheesy version, omit the sugar and replace the raisins with 60g grated Parmesan.