Dessert

Vegan Scones

Game, set, match! This Eton Mess combines strawberries, cream, and only 15 mins of your day!
Prep
10 min
Cook
10 min
Serves
6

Method

  1. Preheat the oven to 200c and line a large baking tray with greaseproof paper.
  2. Sieve together self-raising flour, baking powder, caster sugar and sea salt. Then add vegan butter and rub into flour until mixture appears crumb like.
  3. Whisk plant-based m*lk, vanilla extract and lemon juice. Then add dry ingredients and stir together. Tip dough onto a floured surface and sprinkle more flour on top.
  4. Pat the dough into a circular shape approx 5cm deep. Then use a 5cm circular cutter to cut out as many scones as possible. Repeat this with the excess dough. Transfer the cut-out scones onto a lined baking tray.
  5. Get a bowl and whisk together the “egg” wash ingredients and use this to brush the tops of the scones with a brush. Then put them in the oven for approx 10 mins until they are fully risen.
  6. Remove from the oven when fully risen and leave to cool. Serve with jam and whip up The Coconut Collab Double Cre&m. Enjoy!

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Ingredients

Scones:
350g self-raising flour
1/4tsp sea salt
1tsp baking powder
3tbsp caster sugar
90g vegan butter, cut into cubes
180g plant-based m*lk
1tsp vanilla extract
1/2tsp lemon juice
“Egg” wash:
31tsp maple syrup
Serve with:
220mL The Coconut Collab Double Cre&m, whipped
Jam

Double Cre&m

Gloriously Versatile

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