Coconut Milk and Vanilla Scones
Scones are a quintessential element of British tea time, enjoying popularity since the 16th century. This recipe reimagines the traditional scone into a healthier, coconut milk version. Coconut oil and vanilla provide a unique, delicate flavor, while whole wheat flour enriches the pastry with fiber. TIP: Ensure the coconut oil is at room temperature for easy incorporation into the dough. Avoid overmixing the dough to maintain the scone's light and crumbly texture! This sweet, fragrant pastry is perfect with a cup of tea or coffee, and can also be served with fresh fruit.
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Ingredients for this recipe
Servings: 6
250
g
Whole Wheat Flour
10
g
Baking Powder
1
pinch
Salt
80
g
Coconut Oil
120
ml
Coconut Milk
40
g
Honey
5
ml
Vanilla Extract
1
Egg
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and prepare a baking sheet with parchment paper.
2
In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
3
Cut in the coconut oil into the flour mixture until it resembles coarse crumbs.
4
In a separate bowl, whisk together the coconut milk, honey, vanilla extract, and egg.
5
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
6
On a lightly floured surface, pat the dough into a circle about 3/4 inch (2 cm) thick. Cut into triangles or rounds.
7
Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
8
Let cool for a few minutes before serving. Serve fresh with a drizzle of honey or fresh fruit.
