Serves 4

Ingredients

Topping

• 250g strawberries
• 3/4 tbsp sugar
• 3/4 tbsp orange liqueur

Cream

• 3/4 cup coconut milk
• 1 tbsp icing sugar
• 1 tsp vanilla

Scones

• 2 cups flour
• 1/8 cups sugar
• 3/4 tbsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp salt
• 50g unsalted cubed butter
• 1/2 cup almond milk
• 1 tsp vinegar
• 1/8 cup coconut cream
• 1 egg

Instructions

Topping

1. Cut strawberries lengthwise and add sugar and liqueur.
2. Mix and let stand covered in the fridge for 10-15 minutes.

Cream

1. Whip coconut cream for several minutes.
2. Add icing sugar and vanilla and mix for another minute.
3. Set aside in the fridge.

Scones

1. Preheat oven to 200°C.
2. Mix vinegar and almond milk and let stand for a few minutes until it curdles.
3. In a bowl, sift all the dry ingredients including sugar and mix until combined.
4. Cut in the butter and mix until large crumbs form.
5. In a separate bowl, mix the coconut cream, egg and curdled almond milk.
6. Pour the wet ingredients into the flour and stir until just combined. Do not over mix. The dough should be shaggy at this point.
7. Place the dough onto a floured surface and pat down to a 2 centimetre thickness.
8. Cut circles using a cookie cutter. Press down into the dough without twisting the cutter.
9. Transfer to a baking tray lined with baking paper.
10. Brush tops with some almond milk.
11. Sprinkle with sugar (optional).
12. Bake for 15-20 minutes or until golden on top.
13. Allow to cool before assembly.

Assembly

1. Slice scones in half.
2. Layer with whipped coconut cream and strawberries.
3. Place the top piece of the scone and add more cream and strawberries as desired.
4. Serve immediately.