Method:
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Preheat the oven to 200c and line a large baking tray with greaseproof paper.
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Sieve together self-raising flour, baking powder, caster sugar and sea salt. Then add vegan butter and rub into flour until mixture appears crumb like.
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Whisk plant-based m*lk, vanilla extract and lemon juice. Then add dry ingredients and stir together. Tip dough onto a floured surface and sprinkle more flour on top.
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Pat the dough into a circular shape approx 5cm deep. Then use a 5cm circular cutter to cut out as many scones as possible. Repeat this with the excess dough. Transfer the cut-out scones onto a lined baking tray.
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Get a bowl and whisk together the "egg" wash ingredients and use this to brush the tops of the scones with a brush. Then put them in the oven for approx 10 mins until they are fully risen.
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Remove from the oven when fully risen and leave to cool. Serve with jam and whip up The Coconut Collab Double Cre&m. Enjoy!
