Coconut tea scones #stayathome. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add coconut and ground tea leaves, stirring well. Add coconut extract and vanilla extract to cold steeped cream, stirring well.
Switching to using coconut oil and coconut milk creates vegan scones that are easy to make and every bit as good as the original afternoon tea classic. Skip to the recipe So I accidentally made vegan scones, I didn't really mean to it just sort of happened by accident. Then you cut cold butter into the dry ingredients. "Cutting butter" simply means mixing the butter into the dry ingredients until most of the butter is broken down into pea-sized pieces. You can cook Coconut tea scones #stayathome using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Coconut tea scones #stayathome
- You need 600 g of flour.
- Prepare 2 of tspn baking powder.
- You need 100 g of sugar.
- Prepare 100 g of margarine.
- You need 3 tbsp of shredded coconut.
- It’s 1 cup of milk.
- You need 1 of egg.
- Prepare 1 tsp of rose essence.
Place scones, just touching, on prepared tray. Brush with the remaining coconut milk. Combine the coconut sugar and shredded coconut in a small bowl and sprinkle over the scones. Pat the coconut sugar and shredded coconut gently into the top of the scones (but don't press hard).
Coconut tea scones #stayathome step by step
- Mix flour, baking and margarine till crumbly. Add in the coconut.
- Add in sugar and milk and knead till smooth..
- Roll out and cut. I used a glass. Spread the egg wash on top of each and bake in a preheated oven at 180 degrees for 20 minutes or until Brown.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add pineapple and coconut, stirring to combine. Place flour, sugar, baking powder, salt, coconut and lime zest into a large bowl and stir together briefly. Add in the cubes of butter and then rub between your fingers until you have a mixture which resembles coarse breadcrumbs. Some larger, pea sized lumps are fine.