Golden Scones

Makes 10-12

These are so gorgeously simple. I serve them with whipped coconut yoghurt and raspberry chia jam. They freeze well too- let them defrost and then warm them up in the oven.

Pre-heat the oven to 220’C.

Lightly grease a baking tray with coconut oil.

Add the flour, baking powder and a pinch of sea salt to your food processor and blend to combine.

Add the solid coconut oil and pulse until you have a breadcrumb like consistency.

Transfer the mixture to a large bowl. Add the coconut sugar and mix well.

Make a well in the centre and add the nut milk. Use your hand to mix everything until it’s just coming together into a ball of dough, don’t over mix.

Lightly flour a clean surface, lay out the dough and use your hands to flatten it until it’s about 3cm thick. The scones won’t rise very much so whatever thickness you put them in will be how they come out.

Use a round cookie cutter to cut out the scones.

Place them onto the baking tray and pop them in the oven for about 14 minutes until golden.

Let them cool on a wire rack.