Not only are these scones absolutely delicious, light and fluffy, and just seriously rad/awesome, they are also incredibly quick and easy to make. The secret? A butterknife and hands! These ones are perfect with our Homemade Strawberry and Mulberry Jam!
So make a batch of these babies for afternoon tea/morning tea/anytime you want and scone it up!
Ingredients:
1 3/4 cups of plain flour
2 level teaspoons of baking powder
3/4 of a cup and 1 tablespoon of coconut milk
1/4 of a cup of ricebran oil
1 tablespoon of either agave nectar or maple syrup
The zest of 1 lime.
How To Make:
1. Preheat your oven to 2oo degrees celcius.
2. Sift the flour and baking powder into a large bowl and make a well in the centre.
3. After zesting the lime, mix the zest into the ricebran oil and pour the oil, coconut milk and agave nectar/maple syrup into the well you made in the flour.
4. Arm yourself with a butterknife and briefly stir the scone mixture until it is all well combined into dough (about 2 minutes).
5. Sprinkle some flour over a flat surface (i.e. bench, chopping board) and gently knead your dough on it for about a minute.
6. Spread and flatten the dough until it is about 2cm flat and use a circular biscuit cutter (or any cutter you like!) to cut the dough into, well, circles...
7. Get a tray, line it with baking paper and place your soon-to-be scones onto the tray, quite close together.
8. Bake them for 12-15 minutes.
9. Remove your scones from the oven and serve them warm with a good quality 100% fruit jam (I used black cherry). Enjoy them while they last!
So make a batch of these babies for afternoon tea/morning tea/anytime you want and scone it up!
Ingredients:
1 3/4 cups of plain flour
2 level teaspoons of baking powder
3/4 of a cup and 1 tablespoon of coconut milk
1/4 of a cup of ricebran oil
1 tablespoon of either agave nectar or maple syrup
The zest of 1 lime.
How To Make:
1. Preheat your oven to 2oo degrees celcius.
2. Sift the flour and baking powder into a large bowl and make a well in the centre.
3. After zesting the lime, mix the zest into the ricebran oil and pour the oil, coconut milk and agave nectar/maple syrup into the well you made in the flour.
4. Arm yourself with a butterknife and briefly stir the scone mixture until it is all well combined into dough (about 2 minutes).
5. Sprinkle some flour over a flat surface (i.e. bench, chopping board) and gently knead your dough on it for about a minute.
6. Spread and flatten the dough until it is about 2cm flat and use a circular biscuit cutter (or any cutter you like!) to cut the dough into, well, circles...
7. Get a tray, line it with baking paper and place your soon-to-be scones onto the tray, quite close together.
8. Bake them for 12-15 minutes.
9. Remove your scones from the oven and serve them warm with a good quality 100% fruit jam (I used black cherry). Enjoy them while they last!
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