Vegan Strawberry& Coconut Cream Scones

I had a craving for scones this weekend.
Scones are off-limits for me, not only because they contain dairy but also because they have a lot of low-quality additives. You can’t trust store-bought varieties, so I decided to make my own and get my family’s approval.
My homemade scones are made completely from scratch, including the strawberry jam and the coconut cream. The cream was probably the least time-consuming aspect of this recipe!
I made the dough beforehand and then set off for my pilates class. When I returned, it was manageable and rose just as good as one that was left at room temperature. I also used almond milk and plant-based butter.
Overall, this isn’t too sweet, and you could easily add another spread if you were watching your sugar intake. But the good news is that this small amount of sugar didn’t cause any SIBO symptoms. It’s really important to enjoy life but limit the sugars in your diet. I’m finding that anything I make at home doesn’t cause symptoms.
I hope you like this recipe and get a chance to make it on the weekend. If you appreciate these creations, please click the like button and subscribe. This channel is dedicated to healing with food, flexible eating and enjoying life as much as possible.
Ingredients
For the scone
3.5 cups self-raising flour
¼ tsp salt
1 tsp baking powder
3 tbsp caster sugar
1 tbsp vanilla essence
95g vegan vegetable spread
150ml unsweetened almond milk
Jam
1 cup frozen organic strawberries
juice of 1/2 lemon
3/4 cup caster sugar
1/2 cup water
Whipped coconut cream
1 cold can of coconut cream for whipping
3/4 cup icing sugar
Add the strawberry jam and coconut when the scone has completely cooled, or they will fall out the sides. It doesn’t really matter, as it’s delicious anyway!