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Strawberry Coconut Scones


  • Serves 15

    For the scones:
  • 250g plain flour
  • 2 tbsp baking powder
  • 250g Unflavoured & Unsweetened Huel Powder
  • 2 heaped tbsp caster sugar
  • a pinch of sea salt
  • 100g coconut oil (at room temperature)
  • 320ml oat milk
  • 200g strawberries (chopped into small pieces)
  • For the glaze:
  • 2 tbsp oat milk
  • 2 tsp maple syrup
  • 2 tsp vegetable oil
  • demerara sugar to sprinkle (optional)
  • For the clotted cream:
  • 50g vegan butter
  • 100g icing sugar
  • creamy solid part of a can of coconut milk


  • Sift the flour, Huel Powder and baking powder together in a large bowl. Add the sugar and salt and mix well.
  • Chop the coconut oil into small chunks and rub into the flour with your fingers until it slightly resembles wet sand, then add in the strawberries.
  • Start adding oat milk slowly whilst bringing the dough together until just combined. Place the dough in the fridge for about 15 minutes and heat the oven to 220C, then line a baking tray with some parchment paper.
  • After the dough has had a chance to rest, roll it out onto a lightly floured surface until about 2cm thick.
  • Using a 5cm fluted cookie cutter, cut the scones and place them on the baking tray.
  • Mix the glaze ingredients together in a small bowl. Brush the tops of the scones with the glaze and sprinkle on some sugar. Bake the scones for 12-15 minutes until lightly golden.
  • Whilst the scones are cooling, make the clotted cream. Soften the vegan butter in a large bowl and beat in the icing sugar. Open a can of coconut milk and transfer the solidified creamy part from the top of the can into the mixing bowl and beat into the sugar/butter mix. Beat with an electric whisk until stiff peaks form.
  • Once the scones are cooled, assemble and enjoy!

    Nutrition (per portion)

    kcal 254
    g %TE
    % fat 14 51
    % protein 6 10
    % carbs 24 38
    of which sugars 5 8

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