Makes about 8 scones. Preparation takes 10 minutes. Cooking time 20 mins and cooling time 20 minutes more.

OK, so they might not taste exactly like a butter scone but they still make a fantastic tea- time addition………and so easy to do. 

They are best eaten as soon as they are ready, but will freeze ok.


300g self-raising flour, plus extra for rolling out.

50g caster sugar

1 tsp baking powder

70g ‘pure’ sunflower spread

150ml almond milk or soya milk.

Equipment- 2 X baking tray, 6cm cutter, large mixing bowl, rolling pin,

Extra sunflower spread and Strawberry jam to serve.


1) pre-heat the oven to 180oC fan (gas mark 6). Lightly grease 2 baking trays and find your cutter as your hands will get messy later on!

2) Sift the flour, caster sugar, baking powder and a pinch of salt into a bowl.

3) Tip the sunflower spread into the flour mixture and using a hand mixer combine the flour and spread until it resembles fine bread crumbs.

4) Make a well in the centre of the mixture and add in the almond or soya milk.

5) Using a table knife, gently mix the milk into the flour (do not be heavy-handed). The dough should start to come together quite quickly but be warned, it is a very wet dough.

6) Tip the dough out of the bowl onto a floured surface and sprinkle about 1 tablespoon of flour over the top of the dough to make it easier to handle. Fold the dough in on itself a few times and then gentle form a round dough shape using cupped hands. This stage is key – the less you can touch the dough the lighter your scones will be.

7) With a floured rolling pin roll out the dough (the dough is so soft the action required is more like patting than rolling!) to approx.1 cm thickness and using the cutter cut out the scones – do not twist the cutter, just press straight downwards and transfer to the greased baking tray. Gently reshape any left over dough, you should get about 8 scones.

8) Put in the oven, close the door and immediately turn the oven down to 160oC fan (gas mark 4). Bake for 20 minutes.

9) Remove from the oven and transfer to a cooling rack, cover with a clean tea-towel and leave to cool for 20 minutes before devouring.