Scones with Coconut Cream


After our trip to London, we continued our adventures down to Cornwall for a mini holiday. We stayed in a beautiful Canopy and Stars cabin in between Looe and Polperro and spent a couple of days really relaxing. I was pretty sure I wouldn't find any vegan scones and a trip to Cornwall just wouldn't be a trip to Cornwall without scones, cream and jam, so I took my own ingredients. The Cabin we stayed in had a proper fancy oven like the ones from the Great British Bake Off, so I was in my baking element. So after a long walk across the cliffs and a dip in the really chilly sea, we came back and enjoyed some warm homemade scones.

Makes around 6 scones


250g self raising flour
50g golden caster sugar
Pinch of salt
50g dairy free margarine (this is my favourite)
120g almond milk
Coconut cream and jam for serving

1. Preheat the oven to 180 degrees, then add the flour, sugar and salt to a bowl and mix up.
2. Add the margarine and rub together with your finger tips, until you get a bread crumb consistency (you can use a food processor, but where's the joy in that? )
3. Slowly add the almond milk and mix together with a wooden spoon until you have a soft dough.
4. Turn the dough out on to the side and flatten with your hands, fold over once, then again the opposite way, then roll out to around 2in thick.
5. Cut out with a cookie cutter or upside down glass, then transfer to a baking tray and brush with a little extra almond milk.
6. Pop in the oven and cook for around 15 - 20 minutes, until golden brown.
7. Serve up warm from the oven, covered in coconut cream and jam.

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