3 cups flour6 teaspoons baking powder
1/4 teaspoon salt
50 gm dairy free margarine
1 1/4 cups coconut cream (slightly less than a can)
Sift flour, baking powder and salt into a bowl. Rub the margarine into the flour mix until it resembles fine breadcrumbs. Add coconut cream and mix quickly into a soft dough. Lightly knead. Lightly dust an oven tray with flour. Press scone dough out onto this. Cut into even sizes. Leave a 2 cm space between scones. Brush tops with left over coconut cream. Bake at 220 degrees Celsius for 10 minutes or until golden brown.
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2 comments:
Er, are you guys dairy-free? Just something I might need to make a note of...
- Swap partner :-)
Hi
I don't look at this blog often enough! My youngest daughter is dairy intolerant so we all basically eat dairy free - it's easier that way!
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