2 x 150g sachets (300g) NOMU MiniMakes All Purpose Dough & Batter Mix
80g vegan butter, cold and cubed (we used Flora Plant Butter)
1/2 cup (125ml) dairy-free milk, plus extra for brushing
Preheat the oven to 200°C and line an oven tray with baking paper.
Rub the vegan butter into the dry mix using your fingertips until it resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Gently incorporate the milk to form a soft, shaggy dough. Tip the dough onto a lightly floured surface, gently knead to bring it together and pat down until 2-3 cm thick.
Cut out rounds with a floured cookie cutter and place onto the prepared tray. Brush the tops with extra milk.
Bake the scones for 12-15 mins or until golden and cooked through.
Serve warm with your favourite jam and whipped coconut cream.
Tip: You can also bake your scones in the air fryer! Have a look at this recipe for more details and instructions.
2 x 150g sachets (300g) NOMU MiniMakes All Purpose Dough & Batter Mix
80g vegan butter, cold and cubed (we used Flora Plant Butter)
1/2 cup (125ml) dairy-free milk, plus extra for brushing
Preheat the oven to 200°C and line an oven tray with baking paper.
Rub the vegan butter into the dry mix using your fingertips until it resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Gently incorporate the milk to form a soft, shaggy dough. Tip the dough onto a lightly floured surface, gently knead to bring it together and pat down until 2-3 cm thick.
Cut out rounds with a floured cookie cutter and place onto the prepared tray. Brush the tops with extra milk.
Bake the scones for 12-15 mins or until golden and cooked through.
Serve warm with your favourite jam and whipped coconut cream.
Tip: You can also bake your scones in the air fryer! Have a look at this recipe for more details and instructions.
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