Vegan Scones
Serves 16 scones
Ingredients
- 4 cups self-raising flour
- 1 cup lemonade
- 270g can coconut cream
Instructions
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Sift self-raising flour into a bowl, make a well and pour in coconut cream and lemonade.
- Using a knife, mix to make a well and pour in coconut cream and lemonade.
- Using a knife, mix to make a firm dough.
- Turn out onto a clean, floured surface.
- Knead gently until smooth (don't knead too much or scones will be tough).
- Pat dough into a 2cm-thick round.
- Using a 5cm (diameter) round cutter, cut out as many rounds as possible.
- Knead the dough together again, and cut out more rounds.
- Place scones onto prepared tray, nestled up against each other.
- Sprinkle tops with a little flour.
- Bake for 12-15 minutes or until golden and well risen. Serve warm with jam and coconut cream.