Scones:
350g self-raising flour
1/4tsp sea salt
1tsp baking powder
3tbsp caster sugar
90g vegan butter, cut into cubes
180g plant-based m*lk
1tsp vanilla extract
1/2tsp lemon juice
“Egg” wash:
31tsp maple syrup
Serve with:
220mL The Coconut Collab Double Cre&m, whipped
Jam