traditional sultana scones
Recipe from 15 Minute Vegan by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Quintessentially British and perfect with a pot of tea, there’s little in life that can beat a sultana scone. This recipe is perfect for when unexpected guests turn up, as they are simple to make and quick to cook – and best served warm, straight from the oven.
Makes about 6 medium scones
220g (8oz/1.75 cups) self-raising (self-rising) flour, plus extra for dusting
1 teaspoon baking powder
2 tablespoons caster (superfine) sugar
50g (1.75oz) vegan butter, plus extra for greasing
50g (1.75/0.33 cup) sultanas (golden raisins)
120ml (4fl oz/0.5 cup) soya milk
1 tablespoon extra flour, for pressing and flouring
1 tablespoon extra soya milk, for brushing
When using a dough cutter, never twist when removing it as it will result in uneven scones. Simply press down firmly and remove with the dough intact – simple and quick!
Preheat the oven to 220°C/425°F/Gas 7.
In a large mixing bowl, stir together the flour, baking powder, and sugar. Rub in the vegan butter until the mixture resembles breadcrumbs. Stir in the sultanas until coated with flour. Pour in the milk, a little at a time, and work into a smooth dough.
Place the dough on a floured surface. Use your hands to press it out to a 2cm (0.75in) thickness. Using a scone cutter, press through the dough and place the scones onto a greased baking tray. Brush the top of each scone with soya milk.
Bake for 10-11 minutes until the top is golden. Best served warm.
Serve with lashings of jam and fresh fruit.
Enjoyed this recipe?
Unlike other many other noodle dishes, Singapore noodles are less greasy to eat and have a hint of spice. This dish is ready in under 15 minutes, for when you just fancy some spicy, veg-packed noodles.
There’s nothing more comforting than no-meat balls and a classic marinara sauce. Serve with egg-free spaghetti or loaded into sub rolls for the ultimate hot sandwich.