The ultimate and totally vegan scone!!
Ingredients:
3 cups self-raising flour.
½ tsp salt.
1 tsp baking powder.
112g margarine.
4 tbsp. coconut sugar.
¾ cup of soy milk.
1 tsp coconut essence.
2 tsp lemon juice.
Method:
Sift the self-raising flour, baking powder, and salt together into a bowl.
Add the margarine and using your fingers, rub into the flour mixture to create a crumble mixture.
Add the coconut essence, milk, and lemon juice, using a fork, mix, and bring the mixture together.
Turn out onto a floured surface and knead roughly to bring the mixture together.
Using your hands flatten the dough.
Using a circle cookie cutter, cut out rounds.
Sprinkle some desiccated coconut over the top, if you like, and pop into a preheated oven.
Bake at 180C for 15 – 20 minutes or until the coconut on top is nice and toasty.
Allow cooling completely before filling with coconut cream and jam.
To make the coconut cream,
Whip a cup of whipping cream,
1 tsp coconut essence and some castor sugar till some peaks are formed.
Prepared, tried and tested Bobby Swanson
yummy…will change a couple of things…gluten free flour and normal milk…but woo hoo…they sound yum.
Thank you, I will also use GF as I am unable to use regular, but always have Soy milk in the house, as I use it for my breakfast at work, so have no problem with that. Enjoy
Looks delicious ????
Thank you, hope you will enjoy it
Thank you for sharing
Sharing is Caring – hope you will enjoy it.
True!!!
🙂 🙂
Pingback: Eggless Coconut Scones with Coconut Cream – The Militant Negro™
🙂 🙂