Side Pannel
Vegan Rosewater Scones
Vegan Rosewater Scones
- Recipe Submitted by maryjosh on 11/02/2016
Ingredients List
- 475g self-raising flour
- 70g caster sugar
- A pinch of salt
- 75g vegan spread (I used Vitalite)
- 240ml almond milk (or other dairy-free milk) + extra for glazing
- ½ tsp rose water + extra for glazing
Directions
Preheat the oven to 200c / 390f and line a baking tray with greaseproof paper.
In a large mixing bowl, stir together the flour, sugar and salt.
Add the vegan butter in a teaspoon at a time and use your fingers to rub it into the flour. Alternatively, use a food processor or stand mixer.
When the butter is fully incorporated and the mixture resembles a dense sand, slowly add the milk and rose water. Mix until it forms a soft dough.
Turn out onto a lightly floured surface and kneed briefly. Flatten into a ¾ inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer the scones to the baking sheet and brush with a small amount of almond milk mixed with a tiny drop of rose water.
Bake for 12-15 minutes until lightly golden.
Enjoy warm from the oven with some vegan butter or apricot jam (so good!)
In a large mixing bowl, stir together the flour, sugar and salt.
Add the vegan butter in a teaspoon at a time and use your fingers to rub it into the flour. Alternatively, use a food processor or stand mixer.
When the butter is fully incorporated and the mixture resembles a dense sand, slowly add the milk and rose water. Mix until it forms a soft dough.
Turn out onto a lightly floured surface and kneed briefly. Flatten into a ¾ inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer the scones to the baking sheet and brush with a small amount of almond milk mixed with a tiny drop of rose water.
Bake for 12-15 minutes until lightly golden.
Enjoy warm from the oven with some vegan butter or apricot jam (so good!)
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