Ingredients:

▢2 ¼ cups Self-Rising Flour – + 1/4 cup more for shaping the dough

▢½ cup Lemonade – (note 1)

▢½ cup Canned Coconut Cream – (note 2) + 2 extra tablespoons to brush on top of the scones

Optional

▢1 tablespoons Lemon Zest

.

Instructions

Preheat the oven to 395°F (200°C). Line a baking sheet with parchment paper. Slightly oil paper. Set aside.

Before you start, shake the can of coconut cream before opening and measuring.

In a large mixing bowl, stir self-rising flour lemonade and cream and stir to combine until the dough is just combined, soft but sticky.

If too sticky, add an extra 3-4 tablespoons of flour until soft, still wet but easy to work.

Slightly flour your work surface, add the dough sprinkle more flour on top, and knead a few times – about 20-30 secs, to bring everything together.

Flatten into a thick disc (1"/2.5cm) and lightly oil a large round cutter – scone cutter or any round shape cookie cutter.

Press down and lift up the cutter to release the scone. The dough is sticky, and that's normal. Reoil the cutter between each cutting.

Use a lightly oiled knife or spatula to slide under each scone and transfer them to the baking sheet.

Place each scone close to each other, so they have one side that touches another scone.

Brush the top of each scone with milk then bake them on the center rack for about 15 minutes or until golden brown on top.

Cool down on a wire rack then serve cold with butter, jam or coconut whipped cream.