Vegan Coconut & Cranberry Scone Recipe from the High Tea at the InterContinental Sydney Double Bay.
View our Scone Recipe Collection.
Crumb all the dry ingredients and Nuttelex in the mixer with paddle attachment, until you form a sand like texture, do not over mix.
Add coconut milk and combine until forms dough.
Add dried cranberry
Roll out onto floured surface and cut with 6cm round cutter
Bake at 1700 for 14-16 minutes
Tip: Make sure Nuttelex is cold before mixing.