• 100 grams Pancake Premix
  • 15 grams coconut oil
  • 30 ml milk
  • 1 egg
  1. Use a fork to crumb in the coconut oil into the pancake premix.

  2. 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).

  3. Roll the mixture into 3 balls and place them on a greased baking tray.

  4. Coat the balls with leftover egg wash with a brush (if you have one).

  5. Bake at 180 degrees for 12-15mins.

  6. Serve with cream/yoghurt and jam.