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.
These scones are a bit delicate and crumbly, but I like that. They are reminiscent in taste of a sugar cookie.
- 1 cup Buckwheat flour (Bob's Red Mill or make your own using raw buckwheat groats and grind them in blender to a flour-like texture).
- 2 1/2 cups sorghum flour (Bob's Red Mill)
- 1 TB. Baking powder (aluminum free)
- 1/2 tsp. Baking soda
- 1/2 tsp. pink Himalayan salt
- 6 TB. organic coconut oil (cold, solid)
- 2 cups full fat organic coconut milk (shake can well beforehand or stir well)
- 3 TB. coconut sugar
- 1/2 tsp. vanilla bean powder OR 1 TB. vanilla extract
- Preheat the oven to 350 degrees Farenheit/ 180 degrees Celsius
- Mix together all the dry ingredients in a large bowl
- Add the coconut oil (in chunks throughout the dry ingredients) - using your hands/fingertips - quickly cut in the coconut oil solids until the mixture resembles coarse meal with a few slightly larger coconut oil solid lumps
- Add the coconut milk and stir together until the batter is sticky and dough-like - knead with your hands - it works best this way
- Flatten the batter into a large round circle on a cutting board about 1.5 to 2 inches thick
- Cut into 12 pizza slice shapes - lift off and transfer slices onto a parchment lined cookie sheet
- Bake in oven until the scone tops are light brown, 20 - 25 minutes (be sure to watch these according to YOUR oven temperature - they vary). I always start at the low end of time and check periodically.
- Cool on a wire rack - resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up,improves their texture and sets the flavors.
Enjoy these scones and let me know what you think. I will be posting the Thoughtful Thursday this week, but I will be leaving my laptop at home while I am in California. I want to be able to totally immerse myself in the experience and friendships and enjoy the time without any distractions. I will have much to share when I get back.
See you in a few days! Much love!May the GREENS be with You! and Be Inspired! Kibby