To commemorate the first guests to stay in our new home, I put on my lovely Cath Kidson apron and went to work! There's a lovely fruit and veg stall outside East Finchley Tube Station and last week I picked up two punnets of strawberries. One punnet was used up in my smoothies but I popped the other into the freezer to keep for the weekend. They added some lovely natural sugar to these sugar-free scones.
- 1 and 1/2 cups of flour
- 2Tsp baking powder
- 1/4 Tsp salt
- 3/8 cup of dairy-free butter alternative (I used margarine)
- 1 Tblsp creamed coconut
- 1/2 cup frozen fresh strawberries
- 1/2 cup dairy-free milk alternative (I used almond milk)
- 1 Tsp vanilla extract
- 1 Tblsp lemon juice
Makes 6 large scones or 8-10 smaller ones.
- Preheat the oven to 180 degree Celsius.
- Stir together flour, baking powder and salt.
- Rub in the dairy-free butter until the mixture resembles coarse breadcrumbs.
- Grate the creamed coconut and add to the flour and butter mixture.
- Toss in the frozen strawberries.
- Whisk the vanilla extract and lemon juice into the dairy-free milk.
- Add the liquid slowly to the dry mix and bring together with a fork just until a sticky soft dough is formed. It is important not to overwork the dough!
- Press the dough out to roughly 3/4 inch.
- Use a pastry cutter or a glass and cut out the scone shapes.
- Place on a floured baking sheeting, and brush the tops with a little dairy-free milk.
- Bake in the oven for approx.15-20 mins until golden brown.