Just because you've given up dairy products, doesn't mean you need to miss out on your favourite foods. These vegan scones may not look as pretty as the traditional ones but they are still moorish. Give them a try and please do tag me on IG @wynniechan if you make them.
I normally eat these plain but if I'm feeling decadent, I slather OraSi rice whipping cream or spread a little of their rice butter and top with fresh strawberries and pretend I'm in Wimbledon watching the finals on centre court.
Inspired by this recipe from https://charlotteslivelykitchen.com/vegan-coconut-scones/ I adapted my quantities and ingredients here and used OraSi coconut milk and coconut oil from La Tourangelle. If you have any leftovers, the scones can be frozen on the same day and then warmed through in a low oven for about 5-6 minutes, straight from the freezer.
Ingredients (makes 8)
250g self-raising flour
1/2 tsp baking powder
15g caster sugar, optional
40g organic virgin coconut oil, chilled
120g coconut milk, plus extra for brushing on top
1. Sift the flour, baking powder, salt and sugar, if using, together into a large bowl. Using your fingertips, rub in the chilled coconut oil until the mixture resembles fine breadcrumbs.
2. Stir in the coconut milk, mix until the dough just comes together, don’t over mix.
3. Roll the dough out to around 1.5cm thick on a lightly floured surface. Stamp out (don’t twist the cutter) circles with a 5cm cutter. Re-roll the dough and stamp out the remaining scones.
4, Place the scones on a baking tray lined with greaseproof paper.
5. Brush the tops with coconut milk, set aside in the fridge for 10 minutes.
6. Meanwhile, preheat the oven to 200C, 180C fan, bake in the top part of the oven for 12 minutes until brown and risen.
7. Transfer the scones to a wire rack to cool slightly before serving warm.
Nutritional information per scone: 169kcal, 714kJ, 2.8g protein, 5.7g fat, 28.4g carbohydrates, 1.2g fibre