I am on fire with these posts at the moment, it is so great to have my baking and blogging vibe back and I am so pleased that I have discovered so many great vegan treats to share with you all.

Jo and I have just got back from our hike and obviously a cup of tea and a slice of cake was definitely needed, these scones and a slice of the Cherry Cake that I posted earlier on the blog were very well received, so before I snuggle down for the evening with a movie and popcorn I thought I would quickly get this recipe typed up.

I am obsessed with afternoon tea, it is one of my favourite things to do, I have been to the Nutfield Priory, Alexander House, The Shard, The South Lodge and always have to have a scone at every National Trust Restaurant that I have ever visited, and I have visited many !!! The National Trust do amazing scones !!! This year I am hoping to go to Fortumn & Mason, The Ritz and Amberley Castle, a girl can never eat too many tiny sandwiches or eat to many scones!!!

I recently also mentioned that I am off to the Suffolk coast and I am going to bake some delicious goodies to take with us, all vegan, I thought I would have to do a lot of research and trial and error baking to find the perfect vegan scone, but I seem to off nailed it first try. I am very impressed with this recipe, the scones rose well and are light and fluffy, warm from the oven they were out of this world.

Now the scones that I baked today are rather huge and they are heart shaped, Valentines Day is just around the corner and the way to a mans heart is through his stomach!!! However, they are rather large and I only managed to get three out of this batch of dough !!! I need to go on a hunt for my cutters before we go away !!! I need dainty little round ones to take with us for the perfect afternoon tea, so I guess I will have to get up in the loft !!! I think they are up there with a few baking tins that I rarely use !!!!

So I hope you are all having a lovely weekend, enjoying a fika moment with friends, family and loved ones, and getting your hygge on !!!

Love Di 💋

NOTE : I will also be making some rose petal jam this summer for my scones https://www.gelsominascucina.com/2013/06/rose-petal-jam.html , if I can pinch some rose petals from someone’s garden, if not I will grab some next time I am in Fortumn & Mason. Rose Petal Jam is my absolute favourite jam and so easy to make.

250g self-raising flour

50g dairy-free spread, I used Flora

2 tbsp caster sugar

125ml dairy-free plain yoghurt

65ml almond milk

pinch of salt

Heat the oven to 220c/200c fan/gas mark 7.

Sieve the flour into a large bowl, add the dairy free spread and gently rub them together with your finger tips. 

Gently mix in the salt and sugar.

Whisk the yoghurt and milk together in a jug and then pour the liquid into the dry mix and cut into the mixture with a knife until it starts to come together. 

Finish bringing the dough together with your hands (don’t over do it), then roll out to 3-4 cm thick on a floured surface.

Cut into circles with a cookie cutter and place on a baking sheet.

Brush with almond milk and bake for 12-15 minutes until well risen and starting to turn golden.

Remove from the oven and cool on a rack.

Serve with dairy-free spread and jam while still warm, I whipped up some vegan cream for the full afternoon tea experience.