Strawberry & Lemon Scones

Pre heat your oven to 180 degrees C & line a baking tray with greaseproof paper.

Sieve the flour & baking powder into a large mixing bowl then stir in the sugars. 

Add the vegan butter, then work it into the flour mixture using your hands until it resembles a breadcrumb like consistency. 

In a jug whisk the chia seed mixture & milk together, then pour it into the mixing bowl. Add the lemon zest & strawberries then use your hands to bring it together into a ball of dough then. Turn the dough out onto your work surface & lightly knead it for 3-4 minutes. Be quite gentle and add a little flour if you need too. Try your best not to squash the strawberries too much when kneading. 

Form the dough into a rough circular shape about an 1 & 1/2’’ in depth. 

Cut the dough into discs using a circular 3’’ pastry cutter. 

Place the discs onto your lined baking tray then sprinkle over a little granulated sugar. 

Any scraps of dough can be re-rolled and cut.

Place the tray into the oven, to cook the scones for 25-30 minutes. Place a tray of hot water on the shelf underneath the scones to help create some steam, this will stop the scones creating too much of a hard crust. 

Meanwhile, add all the clotted cream ingredients to a mixing bowl and whisk until creamy ideally with an electric whisk. Place the clotted cream into your fridge to set until you’re ready to serve. 

Once the scones have risen & gone golden, remove them from the oven and carefully plan them onto a wire rack to cool completely. 

To serve, cut the scones in half and add a dollop of the clotted cream, some fresh strawberries & a little strawberry jam. 

The scones will keep for 2-3 days if stored in an air tight container.