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vegan buttermilk scones
1/2 cup cold, solid coconut oil
2 cups stone ground cake/AP flour, plus extra
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon castor sugar
1 cup almond milk
2 teaspoons apple cider vinegar
2 teaspoons water
1/2 teaspoon golden syrup
- Preheat oven to 220deg C and line a baking tray with baking paper.
- To a small bowl add the milk and apple cider vinegar, stir and leave to curdle - this is your buttermilk.
- Measure coconut oil and leave that and the buttermilk mixture in the fridge until ready to use.
- In a medium sized bowl whisk together the flour, baking powder, baking soda, salt, and castor sugar.
- Take out the coconut and “cut” it into the flour with a fork. Smoosh the coconut oil with the fork until you have sandy looking mixture with some pea sized pieces of coconut oil.
- Stir in the buttermilk and mix until a dough forms. If it’s too sticky to handle add more flour one tablespoon at a time.
- Turn dough out onto a floured surface. Roll out until the dough is about 1,5 to 2cm thick and fold the dough over. Repeat 4 times. This ensures that you have nice and flakey scones. Add some more flour to the surface it the dough starts to stick. You want the dough to be about 2cm thick.
- With a round cookie cutter, glass, or other round shape you can cut with, cut out circles of dough. Gather the remaining dough, roll out, and cut until all the dough has been used.
- Place the scones on the baking tray, close together, and with your index finger make a small dent in the middle of each scone.
- Dissolve the syrup in the water and brush the tops of the scones with this mixture.
- Bake for about 15 minutes, or until the scones have risen nicely and the tops are golden brown.
- Serve with vegan butter, cheese, and jam of choice.