Mixed Berry Scones

A twist on the classic scone recipe, serve these berry bakes warm with a slather of butter and dollop of jam or, if you want an extra treat, Nutella.
Makes 15
Total Time
45 Minutes
500g of plain flour, plus extra for dusting
2 tbsp of caster sugar
2 tbsp of baking powder
100g of vegan butter or margarine
320ml of plant-based milk
150g of berries e.g. raspberries, blueberries, blackberries
For the glaze
2 tbsp of plant-based milk
Extra sugar
To serve
50g of melted white chocolate
Yoghurt and jam
Step 1

Preheat the oven to 200Fan/220°C and line 2 baking trays with parchment paper.

Step 2

Sift the plain flour into a large mixing bowl and stir in the sugar and baking powder. Add in the butter and use a knife to cut it into the flour into small pieces. Rub with your hands until it resembles a fine crumble.

Step 3

Gradually pour in the milk and stir with a spoon and then bring together with your hands. Carefully fold in the berries.

Step 4

Place the dough onto a floured work surface and shape into a large round, about 2cm thick. Use a cutter (about 6cm diameter) to carefully cut out the scones and transfer to the lined baking tray. Bring the leftover dough pieces together into a ball, flatten and continue to cut out scones.

Step 5

Brush the top of the scones with the milk (be careful to not cover the sides with it) and sprinkle over some sugar.

Step 6

Bake the scones for 12-15 minutes until golden and risen. Allow to cool on a wire rack and drizzle with the white chocolate. Serve with yoghurt and jam.

Recipe courtesy of Love Fresh Berries

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