London Vegan Bird Food: Scones


There’s nothing quite so English as a traditional Afternoon tea and as always there’s an equally as delicious (if not more delicious) vegan version that is super simple to make.

Ingredients (makes 12)

450g (1lb) Self-raising flour

2 Tsp Baking powder

75g (3oz) Vegan margarine

75g (3oz) Caster sugar

100g (4oz) Sultanas

1 Tsp Cornflour

2 Tbs Plant Based milk



  • Preheat oven to 220C/200C Fan/gas 7
  • Measure flour, baking powder and margarine out and place in bowl.Rub mixture together with fingertips until it resembles breadcrumbs.  Stir in sultanas and sugar.
  • Now, stir together Plant based milk of your choice (I used soya) together with the Cornflour. Add to mixture and stir together until combined into fairly moist dough.
  • Lightly sprinkle worktop or board with flour and roll out dough. Kneed until smooth and soft. Roll to about 1 inch thick and using a round fluted scone cutter, stamp out 12 scones. (depending on size of cutter)
  • Serve with marg and jam of your choice and don’t forget the tea.

Thanks for reading.

London Vegan Bird

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