Dairy Free Scone Recipe
300ml coconut cream
3 cups sef-raising flour
2 tbs castor sugar
Preheat oven to 200 deg C.
Whisk the eggs and coconut cream together.
Combine flour and sugar.
Mix the egg mixture into the flour.
Once sticky, kneed into a soft dough.
Roll out onto floured surface untill about 2cm thick.
Cut out scones from dough and place on a greased and floured baking tray.
Brush the tops with a little left over coconut cream and thn sprinkle with castor sugar.
Bake for 12-15 minutes until golden.
Enjoy hot with jam, cream and cheese.
Stick to non-dairy margerine and honey for the dairy free option.