Makes 12 scones

Ingredients:

• 3/4 cup soy milk (or milk of your choice)
• 1 tbsp lemon juice
• 2 cups self-rising flour
• 1 cup wholemeal self-rising flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3 tbsp monk fruit (or sweetener of your choice)
• 1/2 cup vegan butter crumbled (or regular butter)
• 1 tsp vanilla extract

‘Egg wash’

• 2 tbsp soy milk (or milk of your choice)
• 1 tbsp maple syrup

Instructions:

1. Preheat the oven to 210C (410F).
2. Combine the milk and lemon. Allow to set for 5 minutes.
3. In a large bowl, combine the flour, salt, baking powder and monk fruit.
4. Add the butter and mix with your hand until you get a crumbly texture. Stir in the milk and lemon mixture and vanilla extract.
5. Sprinkle some flour on baking paper and transfer the dough. Flatten the dough to be approximately 2 to 3 cm high. Using a cookie cutter or jar, cut as many scones as you can. Reshape what is left of the dough and repeat until none is left.
6. Combine the ‘egg wash’ ingredients and lightly brush on each scone.
7. Transfer to a baking tray (lined with baking paper) and cook in the oven for 12 minutes. Enjoy!