Lemon and Raspberry Swirl Scones

I don’t know where it came from, but I suddenly had a brainwave. I was going to make scones to add to our picnic whilst watching a wonderful outdoor production by the Illyria theatre group, but was having some trouble deciding how to transport the jam. Then it came to me, a little flash of inspiration – why not have the jam already swirled into the scone? Why don’t people do this? It makes so much sense – scone and jam in one neat and rather pretty little parcel – I’m telling you this is the way to go!

Raspberry and Lemon Swirl Scones (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12

• 450g plain flour
• 3 tsps baking powder
• 75g dairy-free spread, such as Pure
• 70g caster sugar
• 300ml oat milk (I use Oatly)
• zest of 1/2 a lemon
• 2-4 tbsps raspberry jam
• 2 tbsps Demerara sugar, to sprinkle

– Preheat the oven to 200 degrees Centigrade/Gas mark 6

– Sift the flour and baking powder into a large bowl.

– Stir in the sugar and lemon zest.

– With your fingertips, gently rub in the dairy-free spread until the mixture looks like breadcrumbs.

– Make a well in the centre and pour in the oat milk.

– Bring together to a soft, sticky dough.

– Turn onto a floured surface and very gently bring together to a soft, smooth dough.

– Pat out with your fingers until 2 cm thick.

– Spread the jam all over the surface and roll up into a thick sausage.

– Cut 3cm/1 inch slices

– Place on an oiled and floured baking sheet.

– Brush the tops with oat milk and sprinkle with sugar.

– Bake for 20-25 minutes, until golden on top.

– Cool on a wire rack.