Ingredients
3 cups (450g) self-raising flour
¼ cup (40g) icing (confectioners') sugar
¾ cup (180ml) canned coconut milk
1 cup (250ml) soda water
1 tablespoon canned coconut milk, extra
125 grams raspberries
1 teaspoon lemon juice
3 teaspoons coconut sugar
1 cup (280g) vegan coconut yoghurt
Instructions
1. Preheat oven to 220°C/425°F. Line an oven tray with baking paper.
2. Sift flour and icing sugar into a large bowl. Make a well in the center; add coconut milk and soda water. Use a butter knife to cut the liquid through the flour mixture, mixing to a soft, sticky dough. Turn onto a lightly floured surface; knead until just smooth. Press dough out to 3cm (1¼in) thick.
3. Dip a 5.5cm (2¼in) round cutter in flour; cut 12 rounds from dough. Place scones, side by side, on tray, just touching. Brush tops of scones with extra coconut milk. Bake for 15 minutes or until browned and center of scones sound hollow when tapped. Leave scones on tray for 3 minutes; transfer to a wire rack to cool.
4. Place berries, juice and coconut sugar in a medium bowl. Using a fork, crush raspberries; refrigerate for 30 minutes. Drain excess liquid from raspberries over a jug or bowl.
5. Halve cooled scones; serve topped with yoghurt and berry mixture.
Source: Womens Weekly Food
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