The Egerton House Hotel’s vegan scones

Vegan Scones

Vegan Scones

Recipe by The Egerton House Hotel


  • 250g self-raising flour

  • 1 pinch salt (optional)

  • 50g soya butter

  • 100ml soya milk

  • 50g caster sugar

  • Dried fruit (raisins and apricots)


  • Preheat oven to 180°c and grease a baking tray or line with parchment.
  • Mix flour, salt and soya butter and rub together until they resemble breadcrumbs. Stir in sugar.
  • Gradually mix in the soya milk, bit by bit. Leave some milk for brushing over the top. For the fruit scones: when the mixture becomes a dough, stir in the dried fruit.
  • Roll out the dough and divide into balls. Place balls on prepared tray.
  • Bake in oven until just golden, normally 10 to 25 minutes.


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