350g of self raising flour
1 tsp baking powder
1 tsp vanilla extract
70g butter, vegan spread or coconut oil
100-150ml dairy or non dairy milk
2 tbs caster sugar
1 cup of fresh blueberries
1 lemon zested
Pinch of salt
1 Pre heat oven 200 degrees gas mark 7, line a baking tray with baking paper.
2 Add the flour, sugar, salt and lemon zest into a large bowl and mix until combined.
3 Add the butter and rub in using your finger tips until crumble mixture forms, add the blueberries and mix together.
4 Make a well in the middle of the mixture and gradually add some of the milk along with the vanilla.
5 Using a spatula gently mix the scone mixture together. Try not to over work the dough- add more milk if mixture is dry.
6 Flour your work surface and use your hands to bring the dough together, flatten into a round circle-about 2 cm thick. If you have a large amount of dough, split the dough and make 2 circles.
7 Using a knife score the scone into 8 triangles .
8 Brush with milk and bake in the oven for about 20 minutes until golden brown.
9 Allow to cool, cut into half, serve with jam or any spread of your choice and keep in an airtight container-It taste even better the next day when you heat it in the grill.