makes
12
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
12
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Scones
- 4 cups organic unbleached spelt flour
- 8 tsp baking powder
- 4 tbsp icing sugar
- Pinch of salt
- 2 cups coconut cream (not milk)
- ⅔ cup plant-based milk (I use soy)
Whipped cream
- 1 can coconut cream, left in the fridge over night to separate the solid cream
- 1 tsp vanilla essence
- 2 tsp icing sugar
Instructions
- To make the scones, preheat the oven to 200°C. Prepare a baking tray with a dusting of flour.
- Add the spelt flour, baking powder, icing sugar and salt to a medium-sized mixing bowl (see note) and ensure there are no lumps in the flour as you mix everything together. Add the coconut cream and milk and cut into the flour with a butter knife until the dough just comes together.
- Place the dough on a floured surface use your fingers to flatten it out to about 2.5 cm. Using a round cutter, cut into 12 scones (or however many your scone cutter gives you), pushing the scraps together to use all the dough, placing scones on prepared tray. Place tray into the oven, reduce temperature to 180°C and bake for 20-25 minutes.
- To make the whipped cream, spoon the solid cream from the can into a mixing bowl, add the vanilla and icing sugar and with electric beaters, whip until smooth and peaks form. Refrigerate, or use immediately.
Note:
• The easiest way to make sure there are no lumps is to sift the dry ingredients into the bowl.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
