Vegan scones with strawberries

Ingredients for 5 servings:

• 250 g wheat flour
• 2 tbsp xylitol (sugar substitute)
• 3 tsp baking powder
• ½ tsp salt
• ¼ tsp vanilla powder
• 80 g margarine
• 125 ml soy milk (soy drink)
• 350 g strawberries
• 1 tbsp xylitol (sugar substitute)
• 200 g yogurt (almond yogurt)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 57 minutes

Preheat oven to 200°C (top and bottom heat). Line a baking sheet with parchment paper. Combine flour, xylitol, baking powder, salt, and ground vanilla in a bowl and mix with a spatula. Add margarine in pieces and mix until a crumbly, sandy mixture forms. Add soy milk and mix briefly until a soft dough forms. Flour a work surface, spread the dough on it, and roll out to a thickness of 2 cm. Use a round cutter or a small glass to cut out 5 cm wide scones. Place the scones on the baking sheet and bake in the preheated oven at 200°C (400°F) for about 12-15 minutes. Then let them cool for about 12 minutes. Cut the strawberries into small pieces, mix with xylitol, and refrigerate until ready to serve. To serve, halve the scones, spread the bottom half with a little almond yogurt, garnish with strawberry cubes, and put the lid on. The scones taste best fresh.