Warm vegan scones
Makes 10 to 15 scones
- 3 cups plain flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup caster sugar (or sweetener)
- 1/2 coconut butter
- 3/4 cup soy milk (plus a little extra for brushing)
Preheat oven to 180°C and line an oven tray with baking paper.
Sift the flour, baking powder, salt and caster sugar (or sweetener) into a large bowl. Mix the coconut butter into the dry ingredients until the mixture is crumbly. Gently pour in the soy milk and mix with a spoon until combined without overdoing. Pour the mixture onto a floured kitchen top and work into a dough. Spread the dough to about 2cm thick. Use a small cup (3-4 cm diameter) to cut out the scone shapes to your liking. Place on the baking tray and gently brush the top of each one with the soy milk. Place in the middle of the oven and bake for about 15-18 minutes or until lightly golden, depending on the oven.
Serve warm with homemade fruit spread and whipped coconut cream.
Whipped coconut cream
Some brands of canned coconut milk will be better than others for making whipped cream because some brands or cans do not separate. Use a can, not a pack, full-fat, no emulsifier on the ingredients label and store in fridge for at least 24 hours.
- 1 can full-fat coconut milk, chilled for 24 hours
- 1 to 2 tablespoons sweetener (stevia, maple syrup, honey, etc), to taste
- 1 vanilla bean, scraped or 1/2 teaspoon pure vanilla extract
Chill the can of coconut milk in the fridge for at least 24 hours. About 1 hour before making the coconut whip, chill a mixing bowl in the freezer. After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla. Return whipped cream to fridge until ready to use.
- strawberries (or other fruit of the season)
- sweetener to taste (stevia, syrup, honey etc.)
- lemon juice
Coarsely chop the strawberries and transfer to a large skillet. Stirr in lemon juice. Cook over medium-high, stirring frequently till strawberries are tender. Let cool to room temperature and add sweetener. Refridgerate.
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