Vegan Scones with Jam

Instructions

1. Step 1

   Combine ¾ cup (165 ml) of oat milk with the lemon juice in a measuring jug. Leave for 5 minutes to thicken slightly.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Lemon Juice, 165.0 ml Oat Milk

   Cookware: measuring jug

2. Step 2

   Heat the oven to 220°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

3. Step 3

   Whisk the flour, baking powder, sugar, and salt together in a large mixing bowl.

   Ingredients used: 300.0 gr All-Purpose Flour, 16.0 gr Baking Powder, 25.0 gr Granulated Sugar, 3.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Add the cold vegan butter and rub it into the dry mixture with your fingertips until the mixture resembles coarse crumbs.

   Ingredients used: 85.0 gr Vegan Butter

   Cookware: mixing bowl

5. Step 5

   Pour in the prepared oat milk mixture and fold gently with a spatula until a soft, slightly shaggy dough forms.

   Cookware: mixing bowl, spatula

6. Step 6

   Turn the dough onto a lightly floured work surface, bring it together gently, and pat it 2.5 cm thick. Cut 8 rounds, bringing the scraps together once as needed, and place them on the prepared baking sheet.

   Cookware: 10 cm round cutter, baking sheet

7. Step 7

   Brush the tops with the remaining 1 tbsp (15 ml) of oat milk.

   Ingredients used: 15.0 ml Oat Milk

   Cookware: baking sheet, pastry brush

8. Step 8

   Bake at 220°C for 13–16 minutes, until well risen and golden on top.

   Timer: 15 min (fixed)

   Cookware: baking sheet

9. Step 9

   Transfer the scones to a wire rack and cool for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: wire rack

10. Step 10

    Split the warm scones and serve with the fruit jam.

    Ingredients used: 160.0 gr Fruit Jam