Sourdough scones

Ingredients

makes 16

• 100g sultanas or raisins
• 250ml boiling water
• 400g self-raising flour
• 100g vegan butter
• ¼ tsp salt
• 75g caster sugar
• 250g sourdough starter/discard
• 70ml oat milk
• 1 tsp vanilla extract

Directions

1. In a small bowl, add in the dried fruit then the boiling water and set aside.
2. Preheat the oven to 200°C and line a baking tray with baking paper.
3. In a large bowl, add the flour, salt and sugar and mix together. Add the butter and rub together with your fingertips until it starts to look like breadcrumbs. Drain the dries fruit, then stir into the flour mixture.
4. In a separate bowl, mix the starter, milk and vanilla extract. Gently fold the starter mixture into the flour mixture, a little at a time, until a soft, slightly sticky dough forms.
5. Tip out the dough onto a floured surface and roll out to about 3cm thick. Using a round cutter dipped in flour, cut out the scones. Place on the prepared baking tray and brush with milk. Bake for 12-15 minutes until golden brown. Transfer to a wire rack to cool.