Liz, an ambitious music teacher for kids and their families wanted to bring something delicious and healthy as a special treat during her lessons. She also needed something that she would not have to refrigerate permanently so she decided to create some vegan scones.
50 g Berry Fix muesli
350 g self raising flour
1/2 tsp salt
1 tsp baking powder
180 ml Coconut Merchant Coconut milk (plus some more for brushing the tops)
1 tsp Vanilla Extract
2 tbsp freshly squeezed lemon juice
Blend 50 g Berry Fix muesli until no bigger pieces are left. Add to a bowl.
Add flour to the muesli together with salt and baking powder.
Add the coconut butter and mix with your hands until the mix is crumbly.
Add the coconut sugar.
Add the coconut milk, vanilla extract and lemon juice and mix in with a spoon.
Flour your work surface and your hands, and add extra flour as needed as you move the mix out of the mixing bowl and roll it with your hands into a big ball.
If the dough is sticky at any point, add more flour.
Flatten it out so that there is space to cut out 4 - 6 scones.
Cut out 4 - 6 scones and place them on a parchment lined baking tray.
Roll the remaining dough and cut out more scones. Repeat until no dough is left.
Brush the tops of the scones with coconut milk.
Bake in the oven at 220 degrees for 15-20 minutes until golden on top.
Serve with jam or coconut butter.