Scones, but on a tropical island!
(Cooking Time: 1hr)
- 260g plain flour
- 120ml -140ml with one tablespoon lemon juice
- One teaspoon baking powder
- Half a teaspoon of baking soda
- 60g cold butter (cut into small cubes)
- 50g desiccated coconut
- Pinch of sea salt
- Guava Jam
- Firstly, preheat the oven to 200C
- Then, add all the dry ingredients into a large bowl. Mix until well combined
- Add the cold cubes of butter to the bowl and use your finger tips to break the lumps of butter into fine crumbs. You could use a food processor to speed up the process
- Slowly, pour bit by bit of the plant-based buttermilk into the bowl and gently fold with a spatula. Then, use your hands to combine the mixture into a dough. It should not be sticky nor too dry!
- Flour a clean surface and rolling pin and carefully roll the dough flat out into a medium-thick rectangle
- Grab the guava jam and evenly smooth some onto the surface of the dough. Half of the jar would do!
- Delicately roll the dough into a tight log. And use a sharp knife or kitchen thread to divide it into eight equal pieces
- Place each of the scone rolls onto a baking tray with parchment paper. Put them close to one another or separate from each other
- Bake them in the oven for 15 – 20 mins till golden brown
- When done, cool them on a rack for 10 minutes
- Lightly drizzle the icing and some coconut on top of the scones. And they are ready to eat!
These tropical scone rolls are so buttery and delicious! These served warm with a lashing of hot custard would taste divine. I’m guessing a little like the classic Jam rolly polly!
I hope you enjoy this plant-based recipe! And there’s many more to come!
Lots of love,