British Scones with Clotted Cream & Jam (Egg-Free)

Ingredients

• 2 cups All-purpose flour
• 1/4 cup Sugar
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1/2 cup Cold butter (dairy or plant-based), cubed
• 1/2 cup Milk (dairy or plant-based)
• 2 tablespoons Aquafaba (chickpea brine)
• as needed Clotted cream (dairy or plant-based)
• as needed Jam

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 220°C.
2. 2In a bowl, whisk together flour, sugar, baking powder, and salt.
3. 3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. 4Add milk and aquafaba. Mix until just combined. Do not overmix.
5. 5Turn the dough out onto a lightly floured surface and gently pat it into a 2.54 cm thick circle.
6. 6Use a biscuit cutter or knife to cut out scones.
7. 7Place the scones on a baking sheet lined with parchment paper.
8. 8Bake for 15-20 minutes, or until golden brown.
9. 9Serve warm with clotted cream and jam.

Substitutions

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