2 Ingredient Scones (Oil-Free)
Vegan oil-free scones made using just 2 basic ingredients.
Ingredients
- 250 ml Coconut cream* (1 cup)
- 270 g Self-raising flour (2 cups + 1 tablespoon)
To serve:
- Strawberry jam
- Vegan sweet cream*
Instructions
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Preheat your oven to 200°C/400°F and line a tray with baking paper.
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Place the coconut cream into a large bowl.
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Add the flour in, a little at a time. Mix gently until it starts to stick together then use your hands to form a dough. You want the dough to be very slightly sticky but easy enough to roll out and shape. If it's too sticky, add a bit more flour but be careful not to over-knead it or you'll end up with tough scones.
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Roll the dough out onto a floured surface until it's around 2-inches thick. It's OK if there are some cracks in the dough.
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Use a 2.5-inch cookie cutter to cut out your scone shapes.
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Place the scones onto the baking tray quite close together and bake for 20 minutes. They should be very slightly golden brown on top.
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Transfer the scones to a wire rack then cover them with a clean dishcloth until they are completely cool. This will prevent them from drying out.
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Once cool, cut them in half (they're quite crumbly so take care) and serve with jam and cream.
Recipe Notes
- *The cream should have a pudding consistency, not solid or liquid. I recommend using the cream from the top of 2 cans of Amoy coconut milk, chilled in the fridge overnight beforehand. Do not use the watery party.
- *I served my scones with Heavenly Whipped cream.
- As these scones don't contain any sugar, it's highly recommended to serve them with jam to bring a little sweetness.
- Store any leftovers in an airtight container at room temperature for 2 days.