Lemonade Scones

• servings: 10 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

3½ cups (525g) self-raising flour (self-rising)

1 cup (250ml / 230g) coconut cream (full-fat or Oatly vegan cream)

½ tbsp (10ml) apple cider vinegar

1 cup (250ml / 240g) lemonade (Sprite, make sure it's nice and cold)

Directions

Preheat oven to 210°C/410°F conventional or 190°C/374°F fan. Line tray with baking/parchment paper.

Sift the flour in to a large mixing bowl and, using a butter knife, create a well in the centre.

Add the coconut cream or vegan cream (shake the can well if you are using canned cream), apple cider vinegar and lemonade. Bring the mixture together using the butter knife.

When it is loosely combined, tip the mixture out on to a floured surface. Touch the dough only enough to bring it together in to a rectangle.

Dip a round cookie cutter in to flour and cut the dough in to rounds. Dip the cutter in to the flour after each round.

Place the rounds so they are just touching on the prepared baking tray and brush them with a little milk.

Bake them in the oven for 17-20 minutes or until risen and golden.

Remove from the oven and separate to serve with jam and dairy-free whipped cream.

Nutrition

• Calories: 249 kcal
• Total Fat: 9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Sodium: 3 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 6 g