Ingredients
Instructions
- Sift the flour and baking powder into a large bowl to help achieve lighter scones.
- Add sugar and salt to the flour mixture and mix well.
- Chop the coconut oil into small pieces and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add the almond milk while bringing the dough together. Start with a spoon and then use your hands, handling the dough as little as possible.
- Place the dough in the refrigerator for 15-20 minutes while you preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 2cm (0.75 inch) thickness.
- Using a 5cm (2 inch) fluted cookie cutter, cut out circles from the dough. Press down firmly without twisting the cutter, as twisting inhibits rising.
- Gently place the scones on the prepared baking tray, leaving space between each one.
- Mix the glaze ingredients (almond milk, maple syrup, and olive oil) and brush over the tops of the scones. Sprinkle with demerara sugar if using.
- Bake for 12-15 minutes until golden brown on top.
- Allow the scones to cool slightly before cutting in half with a serrated knife.
- Serve with coconut yogurt and your favorite jam.
Source : https://www.lazycatkitchen.com/vegan-scones/
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