This is a great recipe to have in your back pocket for a simple, quick recipe you can whip up when you've got guests already en route. And who doesn't love a classic scone?
You will need
- 2 cups self-raising flour
- 3 tablespoons solid coconut oil
- 1 cup soy milk, plus extra for brushing
- Your favourite jam, to serve
Whipped Vanilla Coconut Cream
- 250 ml coconut cream, refrigerated in the tin
- 1 teaspoon pure vanilla extract
- Maple syrup (optional)
15 mins to prep
10 mins to bake
Preheat the oven to 240°C conventional, or 220°C fan-forced. Line a three-sided scone tray with baking paper. (At a pinch, you can also use a very shallow four-sided tray.)
Sift the flour and a pinch of salt into a large bowl. Using your fingertips, rub the solid coconut oil into the flour mixture. You're aiming for a rough breadcrumb texture here, but you don't have to be too exact about this – it's better to underwork than overwork the mixture.
Make a little well in the centre and pour in the milk. Gently stir with a knife until the mixture is just barely combined, then turn out onto a floured surface. Gently press the mixture until it just holds together, then pat into a circle about 2 cm thick. With a 5 cm round biscuit cutter (or a glass!), cut out your scones, pressing the leftover dough scraps together gently until you've used up as much of the dough as you can. You should have enough dough for 10–12 scones.
Place the scones, just touching each other, on your baking tray. Brush the tops with an extra tablespoon or so of milk, then pop them in the oven and bake for 10–15 minutes.
In the meantime, to make the whipped cream, add coconut cream and vanilla to a bowl and, using electric beaters, whisk on high speed until thickened. If using maple syrup, add it teaspoon by teaspoon until the desired level of sweetness is achieved. Set aside in the fridge.
Keep a close eye on the scones; once they've risen and have turned a lovely burnished gold on top, remove from the oven, split in half, then slather with jam and coconut cream!