When I was growing up scones seem to be just what you had for every afternoon tea or morning tea, and there were so many sweet & savoury varieties of them!
No matter what anyone put in them however the Classic scone or the Sultana scones were the scones for me.
With a HUGE spoon of jam and with a MASSIVE dollop of cream, you know it is just right when you feel your nose dip straight into the cream and then you need a napkin 🙂
- 3 cups Self–Raising Flour
- 1 teaspoon Salt
- 1 cup Coconut Cream
- 1 cup Lemonade
- Preheat your oven to 220c with the tray you are planning to bake the scones on inside to pre-heat.
- In a mixing bowl add the flour and salt and mix to combine.
- Mix the coconut cream & lemonade together.
- Make a well in the flour and gently pour the coconut cream & lemonade mix in whilst using a knife mixing gently and ‘slicing’ through the mix until a soft dough is formed.
- Dust your surface with flour and also the surface of the dough and tip it out onto the surface to gently knead.
- Is using a rolling pin roll out to a 3-4cm thickness or simply shape and lightly flatten with your hands.
- Dust your scone cutter with flour and gently push down to cut the scones out.
- Brush with non-dairy milk and sit them closely together on the preheated baking tray.
- Bake for 10-12 minutes.
- Remove from the oven to cool and then enjoy with whatever fillings you wish! I love homemade jam, berries and whipped coconut cream or soy cream. Enjoy!