Notice: Trying to get property of non-object in /home/bd7bb63z88vy/additional_domains/enteringveganterritory.co.uk/public_html/wp-content/plugins/easyrecipe/lib/EasyRecipeDocument.php on line 94
Strawberry-Coconut Giant Scone
Giant Strawberry-Coconut Scone
Author: 
Recipe type: Vegan Baking
Cuisine: vegan, dairyfree, vegetarian, plantbased, baking
Serves: 8
 
My variation on my own translation of Marie Laforêt's recipe for Raspberry-Coconut Scones - I use strawberries instead of raspberries and make one giant sliceable scone: a perfect, quintessentially English tea-time treat.
Ingredients
  • 250 g plain flour
  • 5 tbsp sugar
  • 3 tsp baking powder
  • ¼ tsp salt
  • 50g coconut oil
  • 175 ml oat milk
  • 1 tbsp desiccated coconut
  • 3 handfuls of fresh strawberries, hulled and sliced
Instructions
  1. Mix all the dry ingredients together in a mixing bowl. Add the coconut oil (which will be solid at room temperature) and rub between your fingertips, just as you would for a crumble topping.
  2. Add the milk and mix with a spatula. Add the desiccated coconut and gently fold in the strawberries.
  3. Scrape the sticky scone dough out on to the middle of some baking parchment, on top of a baking tray.
  4. Bake for 25 minutes on 200C/Fan 170C/Gas #6-7. Transfer to a cooling rack and leave to cool.
  5. Decorate with fresh strawberries and/or a sprinkling of desiccated coconut if required. To serve, cut into slices and sandwich with strawberry jam and some vegan whipped cream if desired.
Notes
You could also do as Marie Laforêt does and shape the mixture into six individual scones - but in that case don't forget to reduce the cooking time to 15 minutes.
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/strawberry-coconut-giant-scone/