Apple & carrot scones: a vegan, soya free recipe

Vegan apple scones are a firm favourite here. A super quick bake, that requires no special equipment, it's boosted with some chopped apple and sneakily grated carrot. Harry loves them as a post-nursery snack, and I love them deveganised - slathered with butter and topped with some extra-mature cheese.

Our apple tree is just about finished for this year - a hefty bout of insomnia meant I dispatched most of my apples off to the inlaws as despite my love for Apple Butter, the thought of making it or much else felt entirely overwhelming. Somewhat randomly this left me with two cookers, and these scones were the perfect way to use one of them up.

Vegan apple and carrot scones

Dairy free, egg free, vegan
Serves 8

Ingredients

1 cooking apple, peeled, cored and finely chopped
2 medium carrots, peeled and grated
8oz self raising flour
1/2 teaspoon salt
1 teaspoon baking powder
2oz dairy free butter - I used Vitalite
2oz caster sugar
1/4 pint dairy free milk - I used blue Oatly
1oz demerera sugar

Method

Preheat the oven to 170 degrees C
Sift together the flour, baking powder and salt
Rub in the dairy-free butter
Stir in the caster sugar, chopped apple and grated carrot
Add the milk slowly (you might not need it all) to make a soft dough
Line a baking sheet with some parchment paper and put the dough on it
Shape into a large round that's about half an inch thick. You don't need a rolling pin, just press the dough out gently.
Use a knife to gently score the circle of dough into eight sections. Don't cut completely through
Sprinkle the demerera sugar on top
Bake in the preheated oven for 22-25 minutes

Leave to cool a little, but these are just lovely served warm.