Ingredients

The following ingredients have 4 Servings
  • 3 cups self-raising flour (*see notes)
  • 3/4 cup lemonade (I used San Pellegrino Limonata)
  • 1/2-3/4 cup coconut cream
  • optional: 1/4 cup cane or coconut sugar

Instruction

  • Preheat your oven to 400° F.
  • Sift the flour into a large bowl. Whisk in baking powder and salt if not using self-raising flour. If you want sweeter scones, you can also whisk in the sugar at this point.
  • Stir in the coconut cream and 1/2 cup lemonade to form the dough. Add the remaining coconut cream only if needed to moisten the dough.
  • Flour a surface and turn the dough out on it. Sprinkle with more flour and carefully knead over just a couple of times. Divide the dough into 2 and place on a baking sheet (I use parchment on mine). Pat each half into a disk of 3/4 to 1 inch thickness.
  • Using a floured knife or bench scraper cut each disk into 6 triangles. Pull them apart only slightly and bake for about 15 minutes until scones have risen. When using coconut cream they won't brown much on top.
  • Enjoy these Lemonade scones warm with jam and whipped (coconut) cream or place on a wire rack to cool. Store in an airtight container.