Scones

• 1/2 cups Soy Milk
• 1 tsp Apple Cider Vinegar
• 2 cups All-Purpose Flour
• 1/4 tsp Salt
• 2 tsp Unrefined Cane Sugar
• 2 tbsp Baking Powder
• 8 tbsp Cold Vegan Butter (Unsalted)

1. Preheat the oven to 200°C).
2. In a small bowl, whisk soy milk and apple cider vinegar and set aside to curdle into a vegan buttermilk mixture.
3. Mix together dry ingredients: flour, sugar, and baking powder.
4. Rub in the cold vegan butter cubes until crumbly.
5. Add the milk apple cider vinegar mixture and mix until the dough comes together into a crumbly dough.
6. Pour the dough onto a floured kitchen counter, and work with floured hands.
7. Place the dough onto a large floured piece of parchment paper. Sprinkle flour on top of the dough and press into an 8-inch disc, and use a round cookie crinkle cutter to cut out vegan scones
8. Place the cut scones on a baking sheet covered with lightly oiled parchment paper.
9. Brush the top of the scones with 1-2 tablespoons of soy milk.
10. Bake for 20-30 minutes or until golden brown and the edges are dry and hard.
11. Remove from the oven and cool for a few minutes on the baking sheet before transferring them to the cooling rack.

Serve with jam and vegan whipped cream (vegan thickened cream 250mL + 1/8 cup icing sugar + vanilla, whipped for 2 minutes)

Store the scones at room temperature for 2 days, wrapped in a towel or in a sealed box.

Refrigerate for up to 5 days or freeze in a sealed box. Thaw at room temperature the day before.