Mum’s here!!!! (and Dad) When Mum visits we get stuck into loads of cooking. We always have done and I’ve had these scones in mind for a while. I knew Mum would love ’em! Coconut + scones = genius.
This is a light, rich and crispy scone recipe especially for all those Mum’s out there. It’s MOTHERS DAY!! (Well it was yesterday when we made them!) This will make any afternoon tea a little bit special. Just add your favourite jam or Mum just had one with chocolate spread. Yowzah!
These little beauties are based on the awesome recipe sent across to us by Janice at Nourished by Nature. A place we visit regularly for nutritious, delicious, healthy recipes. Janice is so passionate and creative and we love the way she cooks! These scones even scooped the ‘Sweet Treat’ award at our last cookbook giveaway. We just had to share our version of the recipe.
I love making scones and must admit, that at the moment I make more savoury scones. Rosemary scones being my favourite. They work so well with a nice hearty vegetable broth in these chilly winter months. I have some great memories of Mum’s baking as a child. Mum’s walnut and date scones were always amazing! They were at least three times the thickness of these little guys. I must remember to ask very nicely for a recipe…..
I have never used a food processor to make scones before, but I will again. If used with care, i.e. not over working the mixture, the resulting scones are light with a delicious crispy crust. I do not have a massive sweet tooth but these are right up my street! A brilliant twist on a classic, just what we’d expect from Janice.
I use the coconut oil here in solid form. This works best.
Feel free to use vegan spread instead of coconut oil, which I realise is quite expensive. I must admit, I prefer the coconut oil ones. Richer, lighter and with a crispier crust.
These scones can be made thicker, but I find thin scones great because there is less leftover mixture at the end and that means more lighter scones. Once we start to reform the leftover straggly bits, the scones become heavier (although still very tasty). Try weighing them in your hands, you’ll see what I mean.
Remember when baking scones, cookies etc they will seem a little underdone when removing them from the oven, they tend to firm up on the cooling rack. This is perfectly normal and its best to take them out slightly undone than slightly overdone I feel. Check the tops and bottoms, if they are beginning to brown, you’re there.
The Bits – Makes 8 medium-sized scones
225g self raising white flour
2 level teaspoons baking powder
50g unrefined white sugar (unprocessed)
100g coconut oil or vegan spread (olive, sunflower etc)
55g desiccated coconut
4-5 tablespoons plant based milk (soya milks works well)
2 tbs soya milk (for brushing)
2 tbs desscated coconut (for topping
Preheat an oven to 200oC (180oC Fan Oven)
In a food processor, add all the dry ingrdients and pulse a few times until a loose crumb forms. Add the soya milk gradually whilst pulsing until the mixture just starts coming together.
If you are not using a food processor, place all the dry ingredients into a mixing bowl and crumble the mixture using your fingers and thumbs (think breadcrumbs). After a while it will form a fine crumb, add the milk gradually, mixing with a spoon.
Pop the mixture onto a floured surface and bring it together with your hands. Do not over handle at this stage or your scones will be dense. Light scones will come about from very little handling.
Roll out the mixture using a rolling pin to a depth of 1 – 1/2 inches and cut out the scones using a cutter of your choice (Janice using a very cool heart shaped one). These ones will be the lightest, gather together the straggly bits of pasty and make into extra scones.
Place on a baking tray lined with parchment and bake on a middle shelf in the oven for 12-14 minutes until the tops are have browned.
You know how you love ’em! A scone eaten still warm from the oven is a thing of rare beauty (blazing fire and purring cat on lap optional).
Coconut is an incredibly good thing in so many ways. It is high in fat, giving it that gorgeous richness. The fat in coconut is no ordinary fat however, a large portion of it is known as lauric acid. A fat which has been shown to heighten our good cholesterol levels. A medium coconut covers all of our energetic, mineral and vitamin needs for a whole day! If you are ever in a tropical country and feeling the heat, reach for coconut water. It is excellent at rehydrating the body