I’ve been intimidated by scones ever since we moved back to the Barossa. I never considered them to be tricky little beasts after growing up watching my Mum, and most other women I knew, whip them up in what seemed like a few minutes and effortlessly pull them from the oven in the time it took to put jam, cream, and a full teapot on the table. They ask for patience and a light hand, and well, there could be something telling in those requirements, but practice does have its rewards. And I have practiced these. A lot. So, here’s a chance to start your own scone therapy with my plant based version of the traditional. The cream also veers quite substantially from what you might find at a country tea party, but if there’s anything I’m up for, it’s a new tradition! Youtube is there to help things along too.
makes 12 scones


For the scones
4 cups organic unbleached Spelt flour
8 tsp baking powder
2 cups coconut cream (not milk)
2/3 cup plant based milk (I use soy)
4 Tbsp icing sugar (see Youtube for instructions on making your own)
pinch salt

For the whipped cream
1 can coconut cream, left in the fridge over night to separate the solid cream
1 tsp vanilla essence
2 tsp icing sugar


To make  the scones, preheat the oven to 200C.

Prepare a baking tray with a dusting of flour.

Add the Spelt flour, baking powder, icing sugar and salt to a medium sized mixing bowl and ensure there are no lumps in the flour as you mix everything together. Add the coconut cream and milk and cut in to the flour with a butter knife until the dough just comes together.

Place the dough on a floured surface and cut into 12 scones (or however many your sized scone cutter gives you), then into the oven. Once in the oven turn back to 180C and bake for 20-25 minutes.

To make the whipped cream, spoon the solid cream from the can into a mixing bowl , add the vanilla and icing sugar and with electric beaters, whip until smooth and peaks form. Refrigerate, or use immediately.