Gluten-free vegan blueberry and oat scones recipe

Method

1. Measure the soya milk-alternative into a jug. Stir in the vinegar and set aside.
2. Put the flour in a mixing bowl and use the tips of your fingers to rub in the diced butter-alternative until incorporated. Stir through the baking powder, oats, 50g sugar and a pinch of salt.
3. Make a well in the centre and add just enough of the soya mixture to make a soft dough. Gently knead in the blueberries then transfer to the fridge to chill for 15 mins; set the remaining soya mixture aside. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C and line a large baking tray with nonstick baking paper.
4. Lightly dust a clean worktop with flour. Gently roll out the dough to about 3cm thick, then stamp out rounds with a 7cm cutter. Transfer to the lined tray; repeat to make 10 scones.
5. Brush the tops with a little more soya mixture and sprinkle with 1 tbsp each sugar and oats. Bake for 14-16 mins, or until pale golden. Transfer to a wire rack to cool a little before serving. The scones are best eaten the day they’re made, but will keep for up to 3 days in an airtight container.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.