Vegan Scones Recipe

These light and fluffy dairy-free scones are just as good as the ones nanna used to make. So whip up a batch to enjoy with your next cuppa.

The ingredient of Vegan Scones Recipe

• 2 x 400ml cans chilled coconut cream see notes
• 2 cups self raising flour
• 1 tablespoon caster sugar
• pinch of salt
• 60g original nuttelex spread
• 2 teaspoons icing sugar mixture
• 1 2 teaspoon vanilla bean paste
• strawberry jam to serve

The Instruction of vegan scones recipe

• preheat oven to 220c 200c fan forced line a baking tray with baking paper
• scoop the thick layer of coconut cream from each can of coconut cream and place in a bowl about 1 cup cover with plastic wrap refrigerate sift flour caster sugar and salt into a large bowl add spread using fingertips rub spread into flour mixture until mixture resembles fine breadcrumbs make a well in centre of mixture add u00be cup remaining coconut cream liquid to well using a flat bladed knife stir until a sticky dough forms turn out onto a lightly floured surface knead gently until just smooth reserve 1 tablespoon remaining coconut cream liquid see notes
• using a lightly floured rolling pin gently roll dough out until 2cm thick using a 6cm round cutter cut out rounds press leftover dough together repeat to make 12 rounds place just touching on prepared tray brush with reserved coconut cream liquid bake for 12 to 15 minutes or until golden and hollow when tapped on top
• using a whisk whisk reserved chilled coconut cream icing sugar and vanilla until soft peaks form serve scones with jam and coconut cream mixture

Nutritions of Vegan Scones Recipe

calories: 325 518 calories
calories: 22 5 grams fat
calories: 17 9 grams saturated fat
calories: 25 7 grams carbohydrates
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calories: 4 5 grams protein
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calories: 199 milligrams sodium
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