These are so gorgeously straightforward. I serve them with whipped coconut yoghurt and raspberry chia jam. They freeze effectively as well- let them defrost and then warm them up in the oven.
Pre-heat the oven to 220’C.
Lightly grease a baking tray with coconut oil.
Add the flour, baking powder and a pinch of sea salt to your
meals processor and blend to combine.
Add the strong coconut oil and pulse till you have a
breadcrumb like consistency.
Transfer the mixture to a huge bowl. Add the coconut sugar and
Make a effectively in the centre and add the nut milk. Use your
hand to mix all the things till it is just coming collectively into a ball of dough,
do not more than mix.
Lightly flour a clean surface, lay out the dough and use
your hands to flatten it till it is about 3cm thick. The scones will not rise quite
a lot so what ever thickness you place them in will be how they come out.
Use a round cookie cutter to reduce out the scones.
Location them onto the baking tray and pop them in the oven for
about 14 minutes till golden.
Let them cool on a wire rack.