Name: Kim-Joy’s Kit-Tea Scones
Total time: 55 min
Yield: 9
Ingredients: 350g/12oz self-raising flour (or use a gluten-free self-raising flour blend plus ¼ tsp xanthan gum), plus extra for dusting; 1 tsp baking powder (or use gluten-free baking powder); 4 tbsp caster or granulated sugar; 60g/2½oz salted butter, cubed and cold (or vegan butter – use one that’s close to 80% fat content); Tea leaves from 2 Earl Grey tea bags; 2 tbsp boiling water; 140ml/4¾fl oz cold milk (or use any plant-based milk); 1 tbsp lemon juice; 1 tsp vanilla bean paste or extract (optional); To glaze; Beaten egg (or use 4 parts plant-based milk to 1 part golden syrup or any other liquid sugar, such as maple syrup); To decorate; Whole blanched almonds, for ears; ½ quantity royal icing (see recipe below); Pink and black gel food dyes; To serve; A cup of tea, clotted cream (or your favourite vegan alternative) and your favourite jam

VMG Recipes