Ingredients

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

Method

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.

Note

the scones are quite crumbly so be very careful when cutting open. I freeze mine and just defrost as needed. Spread with jam.