500grams self raising flour (I used Orgran: https://shop.coles.com.au/a/a-nsw-metro-west-gosford/product/orgran-flour-self-raising-gluten-wheat-free )
1 cup of lemonade
1 cup of coconut cream
1. Mix the ingredients together to form a dough, withhold a little flour to put on your hands when you roll the balls.
2. Either scoop ball sections from the mixture and roll in your hands to make a ball or you can roll out onto baking paper, cut into even square sections then roll those individual sections into your desired scone shape.
3. Bake on a tray lined with baking paper at 180 degrees for 20 minutes – keep an eye on them and turn them over if you need to. Your oven may differ the required cooking duration.
I love nuttelex and ‘faux’ mite for a savoury scone (see my products tab for links to these products).
You can also have the more traditional jam and cream as you can buy coconut cream that can be whipped and you can also buy spray rice cream – mmm yum!!