Scones

• servings: 8 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

250 ml Coconut cream* (1 cup)

270 g Self-raising flour (2 cups + 1 tablespoon)

Strawberry jam

Vegan sweet cream*

Directions

Preheat your oven to 200°C/400°F and line a tray with baking paper.

Place the coconut cream into a large bowl.

Add the flour in, a little at a time. Mix gently until it starts to stick together then use your hands to form a dough. You want the dough to be very slightly sticky but easy enough to roll out and shape. If it's too sticky, add a bit more flour but be careful not to over-knead it or you'll end up with tough scones.

Roll the dough out onto a floured surface until it's around 2-inches thick. It's OK if there are some cracks in the dough.

Use a 2.5-inch cookie cutter to cut out your scone shapes.

Place the scones onto the baking tray quite close together and bake for 20 minutes. They should be very slightly golden brown on top.

Transfer the scones to a wire rack then cover them with a clean dishcloth until they are completely cool. This will prevent them from drying out.

Once cool, cut them in half (they're quite crumbly so take care) and serve with jam and cream.

Nutrition

• Serving Size: 1 scone
• Calories: 255 kcal
• Total Fat: 15 g
• Sodium: 10 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 4 g