Scrumptious Scones

An afternoon tea classic, minus the classic sugar overload.

Feeds: Makes 6 scones

Cooking time: 15 minutes


  • 100g almond meal, sieved + extra for rolling out the dough
  • Pinch baking powder
  • Pinch vanilla bean powder
  • 20g coconut oil, softened
  • 50ml coconut milk
  • 1 egg


  • Pre-heat the oven to 180 degrees
  • Combine the almond meal, baking powder, vanilla bean powder and coconut oil, try not to over-mix to keep mixture light
  • Make a well in centre of mixture and pour in coconut milk
  • Fold in the mixture, gently. Again, keep it light
  • This will begin to form a dough.
  • Sprinkle some almond meal on to a clean bench top or a sheet of baking paper on a flat surface.
  • Roll out the dough and use a pastry cutter to form the scones
  • Place each of the scones on a baking tray lined with baking paper
  • Whisk together the egg with a splash of coconut milk and lightly coat the scones with this mixture
  • Bake in oven for 12-15 mins
  • Remove, allow to cool and enjoy with coconut butter – yum!

Top tip: This recipe is 100% sugar and artificial sweetener free. If you would like a little extra sweetness, try adding a small amount of stevia. You can also spice things up with a pinch of cinnamon and nutmeg – yum!

tea and scones