Lemon Coconut Scones
These light and crumbly vegan scones are infused with a delicate hint of lemon and served with a luscious whipped coconut cream. Perfect for a classic afternoon tea, they pair beautifully with fruit conserve for a delightful plant-based treat.
Instructions
- 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).
Nutrition Facts
Per portion