350g Self-raising flour
1 tsp (3g) Baking powder
3 tbsp (51g) Caster sugar
95g Vegan butter
In a mixing bowl add flour, baking powder and sugar and mix together. Rub in the butter in until you have fine breadcrumbs.
Mix the creamer into the flour mixture slowly until you have a smooth dough.
Dust your surface with flour. Roll the dough out to 2cm thick. Move to a lined baking tray with baking paper. Move to the fridge for 30 minutes.
Remove from the fridge. Using a 6cm cutter, cut out the scones. Place on another lined baking tray.
With some creamer brush the top of the scones.
Place in the freezer for 15 minutes. Preheat the oven to 220C (200C fan)
Remove the scones from the freezer and bake in the oven for 15-20 minutes or until golden brown.