Whether you’re vegan, lactose intolerant or just want to try your hand at a new technique, these scones are a great choice!
550 grams self-raising flour
1 teaspoon corn flour
95 grams chilled dairy-free spread (Nuttelex)
1 ⅛ cup dairy-free milk
2 tins full-fat coconut cream, chilled overnight
¼ cup icing sugar
1 teaspoon vanilla extract
Jam to serve
Black Bottom Cupcakes
For the scones
- Preheat oven to 200°C fan forced/220°C.
- Sift the self-raising flour and corn flour into a large mixing bowl.
- Rub the dairy-free spread into the flours until the mixture resembles breadcrumbs.
- Make a well in the centre of the mixture and add in one cup of the dairy-free milk. Combine using a dough hook attachment or a spatula until it forms a soft dough. Add in the remaining dairy-free milk if the dough is dry.
- Turn the mixture out onto a lightly floured surface and knead until smooth. (Avoid over kneading or the scones may become tough).
- Pat the dough into a two centimetre thick round. Use either a round cutter or a drinking glass to cut the dough into roughly six rounds. Press the dough back together and repeat the process until all the dough has been used.
- Place the scones on a lined baking tray. (It’s okay if they touch, this will only help them rise even more.) Bake for 20 minutes or until lightly golden and risen.
For the cream
- The night before you, pop the coconut cream in the fridge to chill. If your mixing bowl and whisk attachment will fit, put them in the fridge too.
- Scoop out the separated thickened cream into the chilled mixing bowl. Discard the remaining liquid.
- Using an electric mixer, beat the coconut cream for 1 minute until creamy.
- Sift the icing sugar into the bowl then add the vanilla extract. Beat the mixture for 2-3 minutes or until thickened. (For an even thicker cream, place the coconut cream in the fridge to chill after beating for a further two hours before serving).
- Serve your scones with the coconut cream and your choice of jam. We love strawberry!
See what our chef says
Emily-May is passionate about showing people that delicious food and veganism don’t have to be mutually exclusive. “I’m a vegan because I care about animals and I cook because I care about people. There’s no greater joy than making something yummy for a friend and getting to say, ‘No beings were harmed in the process of making this dish’.”