Vegan Scones Recipe, The Egerton House Hotel

At the Egerton House Hotel, Afternoon Tea is something of an institution. The hotel is known for its extravagant mid-afternoon spread and, thoughtfully, offers bespoke menus for vegetarians, vegans and, thanks to its Doggy Afternoon Tea, even four-legged guests. The fantastic Vegan Afternoon Tea includes all the traditional treats, such as iced chocolate brownies and lemon drizzle cake, along with freshly made cucumber sandwiches and delicious vegan scones, which are served with a choice of preserves. To recreate a little bit of the Egerton House Hotel at home, learn how to make vegan scones for your own quintessentially British Afternoon Tea. If you enjoyed making this recipe, please share your photos with us on Instagram tagging @Egerton_House. Ingredients 250g self raising flour 1 pinch salt (optional) 50g soya butter 100ml soya milk 50g caster sugar Dried fruit (raisins and apricots) Method 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 the oven until just golden, normally 10 to 25 minutes.

The Egerton's vegan scones

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