Wednesday, October 12, 2016

Recipe: Coconut Scones

It's hard to find a good scone. Everyone has their own variations and favourite recipe but I think what really makes a scone good is the fluffiness and the freshness. I'm always disappointed by scones when I'm at a coffee shop or a high tea as they just never live up to my expectations - they're usually dry, dense or could serve equally well as a hockey puck. Not when I can whip something up at home, exactly to my taste, and have it fresh from the oven and served with exactly the right toppings (none of that horrible cream from a can the places I go to seem to love). 

Personally, I'm a big believer in some delicious jam with my scones, and perhaps if they're fresh from the oven, a bit of Nuttelex as well. For a truly decadent occasion, I might whip up some coconut cream, but it's not a must.

I baked these coconut scones to satisfy the cries of my smalls for cake and quite frankly, I really just wanted a cup of tea and a good scone. These delivered! I made them with coconut oil instead of butter, and I thought while I was coconutting them (can that be a verb?) I'd add some coconut flour too. I got a result that was light, flaky and perfect for afternoon tea. 

The mix would easily double, but we weren't having company and scones don't keep very well, so I was happy making a small batch.
Coconut Scones
Makes 6

Ingredients
  • 3/4 cup plain flour 
  • 1/4 cup coconut flour
  • 2 tablespoons coconut oil
  • 1 tablespoons caster sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 3/4 cup milk (I used soy, but that's just what I had in the fridge, any non dairy milk would work)
Method
  1. Pre-heat the oven to 200ÂșC and grease your baking tray with a little coconut oil.
  2. Combine the flour and baking soda together in a decent sized bowl, and then add the coconut oil, rubbing it into the flour gently until it looks like breadcrumbs.
  3. Mix the sugar, baking powder and salt in, distributing evenly.
  4. Make a well in the middle of the bowl and add in most of the milk (you may not need it all). With a light touch - I find a butter knife works perfectly - mix the milk into the dry ingredients until it forms a ball. If you need to add a little more milk to help everything combine, now is the time to do it.
  5. On a lightly floured surface, gently press the dough to about 3-4cm high. Use a floured glass or cutter to shape the scones. Place them onto the baking tray, making sure to position them with sides touching to help them rise nicely.
  6. Bake 12-15 minutes until they are done, then cool on a wire rack.
Best served immediately, we kept ours simple with some homemade raspberry jam. I was really impressed with how well the coconut oil did as a butter substitute, and the coconut flour added a small hint of coconut to the scones. They were delicious and perfect for afternoon tea. Most definitely they were approved by my smalls as well (although that may also be influenced by the late amounts of jam they smothered theirs in!). 
Do you have a favourite scone recipe?

2 comments:

  1. Scones in shops just don't work because they are best fresh - though I usually have leftovers and never mind eating them the next day. I really should make some plain scones but when I make scones I often want to try new flavours - have one up my sleeve to try for halloween!

    ReplyDelete
  2. I know what you mean about scones being disappointing, although in truth, I am not great at making them so often my own are disappointing too! These look fantastic and if I summon up the courage to try scones again myself they will be a clear recipe choice.

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...