Scones are made just that little bit more special with a pinch of cinnamon, plus I’ve used oatmilk to make a vegan version – just be sure to use a vegan dairy free spread too.
- Recipe by Christie Connelly
- Serves 12
- Prep Time 10 minutes
- Cooking Time 10 minutes
- 450g (3 cups) plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon bi-carb soda
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon + more to garnish
- 80g dairy free spread
- 190ml (3/4 cup) Vitasoy Oatmilk Original + 2 tablespoons extra
- Sift flour, baking powder, bi-carb, salt, brown sugar and cinnamon into a large bowl. Stir to combine.
- Grate the chilled butter and add to the flour (it’s easiest if you simply grate the butter over the flour bowl). Mix with your fingertips to evenly incorporate the butter until the mixture resembles breadcrumbs.
- Make a well in the centre and pour in most of the oatmilk. Using a dinner knife cut together the wet and dry ingredients until a soft dough forms, adding a little more oatmilk slowly if needed. Once the mixture just comes together remove to a clean bench and gently knead for one minute to smooth it out.
- Heat oven to 240C (you want it really hot so they rise quickly) and line a baking tray with non-stick paper. Gently roll out the dough to 2cm thick and cut out circles with a scone cutter or small glass. Re-roll the dough scraps and cut out more, you should get about 12.
- Give each scone a pinch using your thumb and forefinger on both sides to help them rise, then place them side by side, just touching, on the baking tray. Brush with oatmilk and sprinkle with a little extra cinnamon. Bake for 10-12 minutes until puffed and golden. Serve warm or at room temperature with your favourite spreads.