Scones with almond milk

Serve with lashings of strawberry jam or syrup. Made with coconut oil and almond milk, these scones also make a great sweet treat for vegans and the lactose-intolerant.

Serves: Yields: 8-10

Preparation time: 10 minutes

Cooking time: 10 minutes


2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup coconut oil (room temperature)
¾ cup Almond Breeze Original


Preheat the oven to 220º C.

Add the flour, baking powder, and salt to a large bowl and stir with a whisk until well combined. Scoop 2 cups of the flour mixture into another large bowl and add the coconut oil. Using a pastry cutter or forks, cut the coconut oil into the flour mixture until it resembles fine crumbs. Pour in the Almond Breeze Original and stir until a soft, sticky dough forms. If your dough seems too dry, you can add another tablespoon or two of almond milk as needed. Using your hands, knead the dough until just combined – be careful to not over-mix.

Dump the dough onto a cutting board that has been lightly dusted with flour. Roll the dough to about a 1.5cm thickness and cut circles using a 5cm biscuit cutter or a cup. Transfer the scones to a baking sheet.

Bake for 10 minutes until the scones have risen and the tops are just slightly golden. Remove from the oven and serve immediately.

Recipe by Almond Breeze.

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