Vegan lemon and blueberry scones recipe
 These fruity vegan lemon and blueberry scones are a teatime treat that everyone will enjoy. You can even have them with (coconut) cream! Each muffin (without the optional toppings) provides 198 kcal, 3.5g protein, 26g carbohydrates (of which 3.5g sugars), 8.5g fat (of which 2.5g saturates), 1.5g fibre and 0.63g salt. 100ml/3½fl oz soya milk1 unwaxed lemon, finely grated zest and juice300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder1 tbsp granulated sugar100g/3½oz vegan margarine, cut into small cubes180g/6oz blueberrieslight olive oil, for brushingpinch of salt 100ml/3½fl oz soya milk 1 unwaxed lemon, finely grated zest and juice 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder 1 tbsp granulated sugar 100g/3½oz vegan margarine, cut into small cubes 180g/6oz blueberries light olive oil, for brushing pinch of salt jam or marmalade of your choicecoconut cream from the top of a tin of full-fat coconut milk (see tip) jam or marmalade of your choice coconut cream from the top of a tin of full-fat coconut milk (see tip) Method Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk.Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar and lemon zest and stir. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs. Pour in the vegan buttermilk, add the blueberries and stir to form a dough. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together. Wrap the dough tightly in baking paper and chill for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Roll out the dough until it’s 2–3cm/about 1in thick. Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones.Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden. Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream. Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk. Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk. Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar and lemon zest and stir. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs. Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar and lemon zest and stir. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs. Pour in the vegan buttermilk, add the blueberries and stir to form a dough. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together. Wrap the dough tightly in baking paper and chill for 30 minutes. Pour in the vegan buttermilk, add the blueberries and stir to form a dough. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together. Wrap the dough tightly in baking paper and chill for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the dough until it’s 2–3cm/about 1in thick. Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones. Roll out the dough until it’s 2–3cm/about 1in thick. Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones. Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden. Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden. Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream. Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream. Recipe tips If serving with coconut cream, it's important to buy good-quality, full-fat coconut milk as the coconut cream doesn't separate in some (look for a high percentage of coconut extract in the ingredients list). Chilling the tin in fridge before using will also encourage separation.