Summer Citrus Scones

Scones are the quintessential British tea time treat. Known as a cream tea the scones are served with whipped cream, jam and tea. These All Vegan summery scones have a Japanese twist using Yuzu juice and Yuzu lemonade, to make them light and soft. Serve with Yuzu jam and green tea for an extra Japanese/ English fusion on a British favourite. With only five ingredients no Dairy or eggs are used, you will be surprised how amazing they taste and how easy they are to make.
You will need:

400g of self raising flour plus extra for dusting

A pinch of salt

25g of unrefined caster sugar plus extra to sprinkle on top of the scones.

Two tablespoons of yuzu juice

125ml of Yuzu lemonade

125ml of soy cream

Whipped cream and jam to serve

Method:

Preheat your oven to 200 degrees C and line a baking tray with parchment paper.

Sift the self-raising flour into a bowl and add a pinch of salt.

Pour in the Yuzu lemonade, Yuzu juice and soy cream and give it a good mix to form into a sticky dough.

Dust the top with flour and turn out onto a work surface and dust again and give it a knead so it’s less sticky and comes together.
Make the dough approximately 1 inch in thickness and start to cut out your scones with a 2 1/4 inch cutter.

Place each scone on your baking sheet. Keep cutting and gathering the dough until it’s all used up.

Using a pastry brush lightly dust the tops with Yuzu juice and sprinkle on some extra sugar. Bake in the oven until risen and golden around 15 minutes.
Leave to cool and slice in half adding whipped cream and jam.

I used Oatly creamy oat fraiche as it’s nice and thick and you don’t have to whip it.

Why not try Yuzu jam from the Wasabi Company ( link at the side or bottom of the page depending on your browser.