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™
🙂 🙂