Vegan Scones With Whipped Coconut Cream

Intro: Vegan Scones With Whipped Coconut Cream

Super easy Vegan scones using coconut three ways

For this recipe you will need:

250g Flour

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)

Step 1:

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.

Step 2:

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.

Step 3:

Cut into 6 equal triangles - then separate the pieces so each scone will cook evenly.

Bake for 20 mins until golden brown.

Step 4:

Serve warm with Jam and whipped coconut cream

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