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Eggless Coconut Scones with Coconut Cream

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The ultimate and totally vegan scone!!

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.

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



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