These scones are amazing – I’m so pleased with them. Possibly the best scones I think I’ve ever made!! The coconut flour gives them a really light texture and the yoghurt gives them an almost cheese scone flavour….surely a dairy free scone recipe from heaven??!!
Now you can have a dairy and egg-free scone without sacrificing on taste!
- 70g coconut flour (I used tiana brand)
- 80g plain flour (you can substitute for gluten free no problem)
- 1tsp salt
- 1tbsp baking powder
- 60g vegan margarine (I used Stork pastry margarine)
- 100g Pudology natural coconut yoghurt
- Herby Zaatar to serve (from Waitrose, it’s a dry mix of sesame seeds, dried sumac, dried oregano, cumin, salt and margoram)
- Preheat oven to 230 degrees C. Place baking tray on middle oven shelf to warm up.
Mix flours, salt and baking powder together and rub in the margarine until fine breadcrumb texture.
At this point mix in the yoghurt and combine until rough dough is formed, you may need a sprinkle of water as well but don’t overmix and don’t worry if there’s a couple of loose crumbs.
Gather up the dough and place onto a flour dusted surface and kneed a couple of times to fully combine.
Flatten to 2.5cm then cut in half, place one of the pieces on top of the other and flatten again to 2.5cm, repeat this twice. This process will give the lovely texture to the scones!
Now flatten to 2cm thickness and cut into 6 pieces, round the edges to make them a little more even then please directly onto the hot baking tray.
Bake for about 10-15 minutes until the bases are golden brown and cooked all the way through.
To serve I drizzled with some olive oil and sprinkled with the Zaatar – delicious!