Directions

For the scones

1. Preheat oven to 200°C fan forced/220°C.
2. Sift the self-raising flour and corn flour into a large mixing bowl.
3. Rub the dairy-free spread into the flours until the mixture resembles breadcrumbs.
4. 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.
5. Turn the mixture out onto a lightly floured surface and knead until smooth. (Avoid over kneading or the scones may become tough).
6. 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.
7. 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

1. 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.
2. Scoop out the separated thickened cream into the chilled mixing bowl. Discard the remaining liquid.
3. Using an electric mixer, beat the coconut cream for 1 minute until creamy.
4. 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).
5. 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’.