Quintessentially British and perfect with a pot of tea, there's little in life that can beat a sultana scone.

Traditional sultana scones

Makes about 6 medium scones
220g self-raising flour, plus extra for dusting
1 teaspoon baking powder
2 tablespoons caster sugar-free
50g vegan butter, plus extra for greasing
50g sultanas
120ml soya milk
1 tablespoon extra flour, for pressing and flouring
1 tablespoon extra soya milk, for brushing
Preheat the oven to 220°C. In a large mixing bowl, stir together the flour, baking powder, and sugar. Rub in the vegan butter until the mixture resembles breadcrumbs. Stir in the sultanas until coated with flour. Pour in the milk, a little at a time, and work into a smooth dough.
Place the dough on a floured surface. Use your hands to press it out to a 2cm thickness. Using a scone cutter, press through the dough and place the scones onto a greased baking tray. Brush the top of each scone with soya milk.
Bake for 10-11 minutes until the top is golden. Serve warm, with lashings of jam and fresh fruit.

This is an edited extract from 15 Minute Vegan by Katy Beskow published by Quadrille RRP $29.99 and is available in stores nationally.