Lemon scones with coconut cream

YOU WILL NEED

180ml unsweetened soya milk, plus extra for brushing 1 lemon, zest and juice 1 tsp vanilla extract 400g self-raising flour, plus extra for dusting

1 tsp baking powder Pinch of salt 100g dairy-free spread 40g caster sugar 400g tin coconut milk, chilled 1 tbsp icing sugar Blackcurrant conserve, optional

DIRECTIONS

■ Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Gently heat the soya milk in a small pan, until just warm. Add 2 tsp lemon juice and vanilla extract and set aside.

■ Sieve the flour and baking powder together into a mixing bowl and add a pinch of salt. Rub the spread into the flour with your fingertips to form fine breadcrumbs.

■ Make a well in the centre of the flour then add the sugar and the warmed soya milk mixture. Gently mix with a knife, bringing the flour in from the edge of the bowl until just combined. Tip the dough out onto a floured work surface and bring together with your hands, patting it into a 3-4cm-deep circle.

■ Cut out 8-10 scones using a floured, 6cm round cutter, reforming the scraps of dough as needed. Transfer the scones to a baking tray, brush with a little soya milk and bake for 15-20 minutes until golden.

■ Meanwhile, take the chilled coconut milk out of the fridge and spoon the solid coconut cream from the top into a bowl, leaving behind the watery liquid underneath. Whisk the cream gently until it forms soft peaks, then add the sugar and lemon zest and whip again.

■ Cut the scones in half and serve with a dollop of coconut cream and a spoonful of blackcurrant conserve, if you like.

Recipe and image courtesy of Tesco, realfood.tesco.com