Vegan Coconut & Cranberry Scone Recipe

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Vegan Coconut & Cranberry Scone RecipeVegan Coconut & Cranberry Scone Recipe
Menu item
Serves 10 - 12 scones
Equipment
Mixer with paddle attachment
Plain round cutter
Prep time
35m
Cook Time
14m

Vegan Coconut & Cranberry Scone Recipe from the High Tea at the InterContinental Sydney Double Bay.

Vegan Coconut & Cranberry Scone Recipe
Vegan Coconut & Cranberry Scone Recipe

 

View our Scone Recipe Collection.

 

 

Ingredients

  • 540 Grams
    Self raising flour
  • 360 Millilitres
    Coconut milk
  • 12 Grams
    Baking powder
  • 132 Grams
    Nuttelex (dairy free margarine)
  • 50 Grams
    Caster sugar
  • 15 Grams
    Dried cranberries

Instructions

  1. Crumb all the dry ingredients and Nuttelex in the mixer with paddle attachment, until you form a sand like texture, do not over mix.

  2. Add coconut milk and combine until forms dough.

  3. Add dried cranberry

  4. Roll out onto floured surface and cut with 6cm round cutter

  5. Bake at 1700 for 14-16 minutes

  6. Tip: Make sure Nuttelex is cold before mixing.