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This is my variation on Marie Laforêt’s recipe for Raspberry-Coconut Scones on page 234 of her gorgeous French recipe book, ‘Vegan’.

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

1/4 tsp salt

50g coconut oil

175 ml oat milk or unsweetened soya milk

1 tbsp desiccated coconut

3 handfuls of fresh strawberries, hulled and chopped.

 

Method

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 (or do as Marie Laforêt does and shape into six individual scones).

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 coconut whipped cream if desired.

 

Strawberry_scone[1]2014 Paris pics 293

 

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Strawberry_scone_slice[1]Giant Strawberry-Coconut Scone with Coconut Whipped Cream

 

Giant Strawberry-Coconut Scone
 
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.
Author:
Recipe type: Vegan Baking
Cuisine: vegan, dairyfree, vegetarian, plantbased, baking
Serves: 8
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.