Coconut Cream Scone Recipe
I have some exciting news to share with you before I jump into the recipe. I’m going to California this week! My first time! I’m leaving Thursday a.m. from Atlanta, GA and going to California (Northern part) to visit a dear friend, Liz for 6 days, meet up with some friends that I have met thru the blog (first time meeting in person – coming your way Christine and Clare!), touring, visiting the Redwoods (can’t wait), and just enjoying whatever comes my way. Thank you, Liz for such a generous offer to stay with you (she says my room is ready and waiting) and to share your beautiful state with me. I am beyond grateful. Scott is staying home watching the dogs. Next time, babe! This is just the first trip. I feel like I will be visiting California more often in the future. I feel it already. Be open to possibilities and opportunities and see what the Universe provides. I’m setting the seeds already. Nudge, nudge, wink, wink! You hear me Universe. Make it so #1. Thanks!
NOW, onto the that AMAZING recipe I have been promising.
After posting my Pumpkin Gingerbread Scones recipe last week, I have been inspired to play around with different variations that I used to make in my “baking days of old – not healthy though” and came up with a fantastic version of a cream scone using coconut milk in place of the heavy cream and using solid coconut oil in place of the butter. I’m sure ghee would work great – might have to try that version next time.
Dough pressed into circle and wedges cut into shape.
Ready to go into oven. My parchment paper is well used as you can see. I re-use till it crumbles – which I think is the last time for this one. :)