Coconut scones

Ingredients

• 2 cups self-raising flour, plus extra to shape
• ½ cup coconut oil, plus extra for greasing
• 2 Tbsp caster sugar
• ½ tsp baking powder
• ¼ tsp salt
• ⅔ cup coconut milk (the carton kind, not canned)

Steps

1. Preheat the oven to 220 °C (200 °C fan).
2. Lightly grease a baking tray with coconut oil.
3. Put the flour in a large bowl. Add the coconut oil and gently rub it into the flour until it has the consistency of breadcrumbs.
4. Add the sugar, baking powder and salt and mix well.
5. Make a well in the centre and add most of the coconut milk (keep a tablespoon or two back). Mix as little as possible until it comes together into a ball of dough, adding the reserved milk if needed.
6. Lightly flour a surface, pat the dough flat to about 1 ½ inches thick (don't use a rolling pin) and cut into 6, or use a cutter for round scones. Place on the tray.
7. Bake for 12-15 min, until cooked (they sound hollow when tapped on the bottom).
8. Remove and cool on a wire rack.