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Vegan scones recipe
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Prep Time:
490 minutes
Cook Time:
15 minutes
Total Time:
505 minutes
Whip up these nostalgic, fluffy dairy-free scones for a delightful tea time treat.
Ingredients:
  • 2 x 400ml cans chilled coconut cream (see notes)
  • 300.00 gm self-raising flour
  • Pinch of salt
  • 60g original Nuttelex spread
  • 6.00 gm icing sugar mixture
  • 1/2 tsp vanilla bean paste
  • Strawberry jam, to serve
Instructions:
  • Preheat your oven to a toasty 220C (200C fan-forced) and elegantly line a baking tray with parchment paper.
  • - Extract the thick coconut cream from each can (about 1 cup total) and chill in a bowl covered with plastic wrap. Set aside. - In a large bowl, sift flour, caster sugar, and salt. Add spread and rub with fingertips until mixture resembles breadcrumbs. - Create a well in the center and pour in ¾ cup of the leftover coconut cream. Stir with a knife until a sticky dough forms. - Turn out onto a floured surface and knead gently until smooth. - Save 1 tablespoon of the remaining coconut cream for later use.
  • Roll out dough to 2cm thickness with a floured rolling pin. Cut out 12 rounds using a 6cm round cutter, re-rolling leftover dough as needed. Place rounds on a tray close together. Brush with reserved coconut cream. Bake until golden and hollow when tapped, about 12-15 minutes.
  • Whisk chilled coconut cream with icing sugar and vanilla until soft peaks form. Serve scones with jam and coconut cream mixture.

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