Introduction: Vegan Scones With Whipped Coconut Cream
Super easy Vegan scones using coconut three ways
For this recipe you will need:
1 Tbsp baking powder
¼ Tsp baking soda
1 Tbsp Sugar
100g Chilled Coconut Oil (or other dairy-free fat)
75g Coconut Yoghurt
100g curdled soy milk (see notes)
Preheat oven to 200C on bake.
Combine dry ingredients and chilled coconut oil in food processor until it is a sandy texture.
Don't overdo it though - the longer you mix the warmer the coconut oil gets, thus the wetter the flour will get.
Mix Yoghurt and curdled soy together, then fold into sandy mixture until just combined.
Cutting the wet with the dry with a knife works here too.
When the dough is starting to form a semi cohesive ball, move to your tray and shape into a relatively flat circle.
Don't knead it - just shape it.
Cut into 6 equal triangles - then separate the pieces so each scone will cook evenly.
Bake for 20 mins until golden brown.
Serve warm with Jam and whipped coconut cream
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