450g Shipton Mill organic self raising flour
2 tsp baking powder
50g coconut sugar
100g coconut oil
2 large eggs + non dairy milk, I use coconut milk but any will work. I put a jug on the scales and put the eggs in plus milk up to 235g on the scales
Place flour, b/powder and sugar in a large bowl
rub in the cocnut oil just like you would with butter
and egg and milk mixture but leave a small amout to brush scones
gather dough together in the bowl and brake off about 80g and place on a non stick tray
brush with left over milk mixture. Makes 10 scones
bake at 200 for 15 to 20 mins.
the scones are quite crumbly so be very careful when cutting open. I freeze mine and just defrost as needed. Spread with jam.