Gluten-Free Vegan Scones for Cream Tea
Ingredients
- 230 self raising flour (gluten free) plus 2 tsp baking powder
- 1 tsp psyllium husk powder or 1 tsp xanthan gum
- 20 g coconut sugar
- 160 ml coconut cream (tinned)
Preparation
Mix together all of the dry ingredients in a bowl or food processor.
Add the coconut cream and mix until a dough is formed.
Preheat your oven to 220 degrees Celsius and leave your baking tray inside to warm up.
Shape the dough so that it is 5cm deep.
Use a floured cutter (3cm diameter) to cut out around 3 scones.
Roll the dough back into a ball and repeat the cutting process until all dough is used up.
Brush the scones with plant-based milk or coconut cream, and optionally sprinkle with coconut sugar.
Place the scones on the baking tray and bake for 15 minutes.
Allow them to cool slightly before serving, and enjoy a cruelty-free, allergen-free breakfast.
