Sweetcorn Scones

Quickness is essential in making scones to keep them light.

1 7oz 200g tin sweetcorn
2oz 50g vegan margarine
8oz 225g flour
1 tsp baking powder
1/2 tsp salt
juice from sweetcorn made up to 4 fl ozs 125mls with water
drain the tin of sweetcorn and keep the juice.
Rub the margarine into the dry ingredients. Mix in the sweetcorn. Add the juice and blend into a soft dough.
Turn on to a floured board and shape with floured hands. Roll out to 3/4-1 inch 2.5cms thick. Cut into shapes.
Place on a greased baking sheet. Bake in pre-heated oven, 475F, 240C, Mk9 for 10-12 minutes.
Lift onto a cooling rack.
Serve warm or cold.
Makes 16.

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