Vegan mixed berry scones recipe

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Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
In a large bowl, stir together the flour, baking powder and salt. Use your fingers to rub in the grated butter until the mixture resembles breadcrumbs.
Mix the maple syrup into the yoghurt, then add to the flour mixture. Use a fork to mix until just combined. Stir in the mixed berries without over-working the mixture.
Turn it out onto a floured surface and knead just enough to shape the dough into a circle about 4cm thick.
Using a pastry cutter, cut the dough into round scones. Gather up the remaining dough into another circle and cut out more round scones until you’ve used up all the dough.
Place the scones onto an ungreased baking tray. Brush the tops with some plant-based milk and sprinkle on some sugar.
Bake for 10-15 minutes or until golden brown on top. Allow to cool on a wire rack.

Per serving: 221kcals, 5.6g fat (2g saturated), 37.5g carbs (5.8g sugars), 4.5g protein, 1.5g fibre, 0.051g sodium

Vegan mixed berry scones