Saturday, October 09, 2010

coconut scone/biscuit recipe

So, here it is.  Coconut Scones made with wholesome ingredients and lots of yummy, and good for you coconut.  It would probably have a stronger coconut flavor if it were made with white flour, but I can't bring myself to use white flour anymore unless I'm making french bread.  I wish it were made with fresh ground flour, and someday, it will be.  But, that day is not today, neither is this month, or year for that matter.  When I do make it that way, (and I will) I will definitely post about it here.  In the mean time.  I hope you enjoy these. 

One more thing.  I don't usually bake.  I'm not very good at it.  I don't have the patience natural baking ability for all the fun of precise measurements and all that.  But, I do try to occasionally bake something for my family.  I found a scone recipe this week and then completely undid all the things about it I didn't like, and substituted and experimented until it worked for me.  My favorite thing about this recipe is that it is all done in the mixer, (which wasn't on the original recipe) and it's in the oven in under 15 minutes.  Which makes it really feasible when the boys are running mad around the house while I hole up in the kitchen.  The destruction is minimal in 15 minutes, AND when the prospect of scones is in sight.

Coconut scones

2 cups whole wheat pastry flour (or white would work too)
1/3 c. Brown sugar or sucanat
1 T. Baking powder
1/2 t. Salt
1/2 c. Coconut oil )
1 c. Unsweetened dried shredded coconut
1/2 c. Chilled coconut milk (I have substituted yogurt/cow's or rice milk mixture and it works too)
1 1/2 t. Vanilla extract
1 large egg

Preheat oven to 375

Add flour, sugar, shredded coconut, baking powder and salt to your mixer bowl and stir on low with paddle attachment.

Cream dry ingredients with the coconut oil.

In a separate bowl whisk the egg with coconut milk to blend. Slowly add coconut milk/egg mixture to dry ingredients with mixer on low until moist clumps form. You can add more milk if it's dry. Drop by 1/4 cupfulls onto rimmed baking sheet. Bake about 14-18 minutes. Start checking around 14 though. You want them light brown and cooked through.

Makes about 13

*Since the coconut milk was a new addition to this recipe for me, I had to think of a use for that left over milk.  So, if you're wanting to sweeten up your scone a little make a glaze out of the coconut milk and some powdered sugar.  Sorry, I don't know how much of each, I just know that those 2 things combined with a little vanilla = yummy goodness

I also had some chipped coconut on hand so I sprinkled that on top this time too. 
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Sarahendipity said...

Yaaaay! I LOVE all the pictures, so pretty. I can't wait to try. Thank you for all of the time you put into experimenting and perfecting it. Love you! ♥

Sheryl said...

Mmm, sounds yummy! I LOVE coconut :-) It was one of the things I craved when I was pregnant with Joshua. You could add some coconut extract if you think they are too bland.