Raspberry Coconut Scones

Pre-heat the oven to 180c and line a large baking tray with baking parchment.

Put the flour, oats, sugar, coconut, baking powder, soda and salt into a large mixing bowl. Add in the butter and rub together until the mixture resembles fine breadcrumbs.

Pour in the soy milk, little by little (you may not need it all) until the mixture starts to come together. Add the raspberries, fold in carefully, so that they don’t break up too much.

Sprinkle flour onto your work surface, then knead the dough lightly a couple of times before patting into a circle, approx. 4cm deep. Use a round fluted cutter to cut out 8 rounds (you may need to bring the dough together again) and place onto the baking tray.

Brush the tops of the scones with a little maple syrup and sprinkle over some desiccated coconut.

Bake for 15-20 minutes, until golden and risen.

Remove from the oven and allow to cool. Enjoy with raspberry jam and cream.