Name: Lemon Coconut Scones
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 8 servings
Ingredients: 180 ml soy milk (unsweetened, plus extra for brushing); 2 tsp lemon juice (freshly juiced); 1 tsp vanilla extract; 400 g self raising flour (plus extra for dusting); 1 tsp baking powder; 1 pinch fine salt; 100 g vegan spread; 40 g caster sugar; 1 tbsp soy milk (for brushing); 400 g coconut milk (chilled tin, solid part used only); 1 tbsp icing sugar; 1 tsp lemon zest; 1 tbsp jam (blackcurrant or fruit conserve)

Instructions

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1

Preheat your oven to 200°C (180°C fan). Warm the soy milk (180 ml) in a microwave or small pan until just warm, then stir in lemon juice (2 tsp) and vanilla extract (1 tsp). Set aside.
2

Sieve self raising flour (400 g) and baking powder (1 tsp) into a large bowl and add fine salt (1 pinch). Rub the vegan spread (100 g) into the flour using your fingertips until the mixture resembles fine breadcrumbs.
3

Make a well in the center of the dry ingredients and add caster sugar (40 g) and the warmed milk mixture. Use a knife to mix the dough until it just comes together. Tip onto a floured surface and pat into a 4cm deep circle.
4

Cut out scones using a floured 6cm round cutter. Place them on a baking tray, brush the tops with soy milk (1 tbsp), and bake for 15-20 minutes until golden brown.
5

Meanwhile, spoon the solid white cream from the top of the chilled coconut milk (400 g) into a bowl. Whisk until soft peaks form, then whip in icing sugar (1 tbsp) and lemon zest (1 tsp).
6

Slice the warm scones in half and serve with a generous dollop of the lemon coconut cream and jam (1 tbsp).