Coconut Raisin Vegan Scones

Step 1

Preheat over to 400°F.

Step 2

Line a baking sheet with parchment paper and set aside.

Step 3

In a medium bowl, whisk together flour, baking powder, sugar, and salt.

Step 4

Add soft coconut oil to the bowl and using a pastry blender, cut coconut oil into the flour mixture until the mix looks sandy and all of the bigger chunks have been broken up.

Step 5

Add the raisins and the shredded coconut and mix until combined.

Step 6

Add 2/3 cup of coconut milk to the bowl and with a wooden spoon, stir until a dough is formed.

Step 7

Knead the dough lightly and quickly until all ingredients have combined and there are no more dry parts in the bowl. Form into a ball.

Step 8

Transfer dough ball to the parchment lined baking sheet and form dough into an 8-inch wide, 1" tall disc.

Step 9

Place baking sheet in the refrigerator to chill for 15 minutes.

Step 10

After dough has chilled, brush the top with 1 tbsp of coconut milk and sprinkle with the turbinado sugar.

Step 11

Using a knife, or a pizza cutter, cut the disc into 8 equal wedges and arrange them at least 2 inches apart on the baking sheet.

Step 12

Bake for 20 minutes or until golden on top.