8 - 10


20 minutes


  • 2 cups cake flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • ¼ cup coconut oil (room temperature)

  • ¾ cup Almond Breeze Unsweetened Almond Milk


  • Preheat the oven to 220 °C. Add the flour, baking powder, and salt to a large bowl and stir with a whisk until well combined. Scoop 2 cups of the flour mixture into another large bowl and add the coconut oil. Using a pastry cutter or forks, cut the coconut oil into the flour mixture until it resembles fine crumbs. Pour in the Almond Breeze Unsweetened Almond Milk and stir until a soft, sticky dough forms. If your dough seems too dry, you can add another tablespoon or two of Almond Breeze Unsweetened Almond Milk as needed. Using your hands, knead the dough until just combined - be careful to not over-mix.

  • Dump the dough onto a cutting board that has been lightly dusted with flour. Roll the dough to about a ½” thickness and cut circles using a 2″ biscuit cutter or a cup. Transfer the scones to a baking sheet.

  • Bake for 10 minutes until the scones have risen and the tops are just slightly golden. Remove from the oven and serve immediately. Makes about 8-10 scones, depending on the size of your biscuit cutter.


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