(ad) Raspberry Lemon Scones
I'm back with another delicious vegan scone recipe using my favourite coconut based products from Nature's Charm (who I have partnered with for this recipe). For these refreshing lemon and raspberry scones I used their rich and sweet evaporated coconut milk as well as a little bit of their condensed coconut milk from a squeeze bottle. The squeeze bottle is super handy for when you only need a few tablespoons for a recipe, as it can easily be closed and stored in the fridge for whenever you need it next time! These scones strike the perfect balance between tangy and sweet, and are delicious as is or served with some whipped cream and warm berries. I hope you give this recipe a try and love it as much as I did!
400g all purpose flour
100g vegan butter
2 tbsp crushed flax seeds + 4 tbsp water
2 tsp baking powder
100g granulated sugar
½ tsp salt
110g Natures Charm evaporated coconut milk
zest of 1 lemon
35ml lemon juice
115g frozen raspberries
2 tbsp Natures Charm condensed coconut milk
+ 2tbsp extra condensed coconut milk for "eggwash"
Method: Mix crushed flax seeds with water and set aside. Combine flour, sugar, salt, lemon zest and baking powder in a bowl. Add chunks of cold vegan butter and use your fingers to pinch the lumps of butter until there are no chunks larger than the size of a pea, making sure not to melt them. Combine evaporated coconut milk, condensed coconut milk, lemon juice and the flax "egg". Whisk to combine and pour into your dry mix. Mix until roughly incorporated, add the raspberries and mix again until just incorporated. Turn the dough onto a lightly floured surface and knead until you have a rough looking lump of dough. Use more flour as needed if you find the dough is sticking to the surface or your hand. Pat the dough into a circular disc and cut into 8 equal “slices”. Place on a tray lined with parchment paper. Slightly heat a few tbsp condensed coconut milk and brush over the top of the scones. Bake the scones for about 35 minutes (or until they look golden) in the middle of the oven at 200C. Leave the scones to cool completely on a wire rack in room temperature before serving as is or with any spreads you wish. I like to add vegan whipped cream and warm berries to mine.