I have been making versions of this scone for YEARS. I know this because I used to have a shorthand version of the recipe (just the measurements for the ingredients) taped to the inside of my old cupboard–pre-renovation. The kitchen has been done for over 2 years now, so that’s how I know I have loved this recipe for a long time. But somehow in the mess of the renovation, the shorthand recipe was lost. I found the recipe online again one time and printed it. Then I gave it away to my niece who wanted to try to make scones because I “knew I had it in my Pinterest.”
I did not.
So I searched Pinterest again, hoping to find something similar. I mixed them up, making sure to add the baking powder to avoid the disaster of 2018 Christmas morning scones with no baking powder (wonk wonk) and they turned out delicious. Close enough to the original recipe that I can’t tell the difference.
My obvious next step was to save the recipe here, right? Of course. But first, I wonder if I can make them safe for Dear Daughter? DD’s FPIES means we have to try new foods and new ingredients slowly, one at a time, so we can monitor and track any reactions. She can have wheat (flour) but has not cleared dairy yet, so all the butter and milk in scones is probably a bad idea.
But she can have coconut! And coconut comes in a milk and a solid oil form. There’s my butter and milk! And let’s try coconut sugar for the heck of it! It will somehow make me feel better about feeding my child something with added sugar.
And if you are one of those people who doesn’t like coconut for some reason, fear not. I was expecting and secretly hoping for some coconut flavor in these, and I got none! I honestly cannot taste the difference between the dairy version and the coconut version. And since I was concerned that perhaps I was biased, I asked my sister–who HATES coconut–to taste them (without telling her what was in them) and she liked them! There is certainly no visible difference, as the photos can attest. Either way you make them, they are delicious.
Makes 12 scones
- 3 cups flour
- 1 1/2 tbsp baking powder
- 1 tsp salt
- 3/4 cup coconut sugar (or brown sugar)
- 3 tsp cinnamon
- 4.5 oz coconut oil, by weight (or 9 tbsp butter)
- 1 1/2 cups coconut milk (or regular milk/alt milk/cream)
- 1 egg
- 3 tsp vanilla extract
- Preheat oven to 350 degrees. Mix together all of the dry ingredients in a large bowl.
- Use a knife to break up the coconut oil (butter) into the dry ingredients. Use your hands to break up the chunks into smaller, pea-size or smaller crumbs. If possible, set the bowl in the fridge for a bit to let the oil harden again after warming up from being handled.
- Whisk together all the wet ingredients. Pour into the dry ingredients and stir until a dough comes together.
- Turn out onto a floured surface and divide the dough into two. Shape each half into a disc about 1 inch tall. Cut into 6 wedges to make 12 large scones or 8 wedges to make 16 medium scones.
- Carefully transfer scones to a silpat/parchment lined cookie sheet, checking the bottoms for excess flour and leaving ample room between scones on the pan. I use two pans for this many scones.
- Bake for 14-17 minutes for large scones, (less for medium scones) until the tops are starting to color ever so slightly. Cool on baking pans for 5 minutes before serving or transferring to wire racks to cool the rest of the way.