Scones
- 100 grams Pancake Premix
- 15 grams coconut oil
- 30 ml milk
- 1 egg
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Use a fork to crumb in the coconut oil into the pancake premix.
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In another bowl, beat the egg and the milk together then add this to the scone mixture – keep the bowl you whisk the egg in (we are going to use the leftover egg to coat the scones).
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Roll the mixture into 3 balls and place them on a greased baking tray.
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Coat the balls with leftover egg wash with a brush (if you have one).
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Bake at 180 degrees for 12-15mins.
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Serve with cream/yoghurt and jam.
