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Vegan lemon and blueberry scones
Fruit and vegetables
1 unwaxed
lemon
, finely grated zest and juice
180g/6oz
blueberries
Tins, packets and jars
jam
or marmalade of your choice
coconut cream from the top of a tin of full-fat
coconut milk
(see tip)
Cooking ingredients
300g/10½oz
self-raising flour
, plus extra for dusting
1 tsp
baking powder
1 tbsp granulated
sugar
light
olive oil
, for brushing
pinch of
salt
Dairy, eggs and chilled
100ml/3½fl oz
soya milk
100g/3½oz vegan margarine, cut into small cubes
Back to recipe
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