One beam of sun at Coco HQ and we’re all sitting around in sunglasses and shorts. And with the (very) early signs of warmer times starting to appear, we thought it best to follow suit with a coconutty twist on a summer classic. These scones from Vicki (@freefromfairy) are definitely a sight for sore eyes and a treat for hungry bellies. And if being gluten-free and wholegrain wasn’t enough, they’ve also had a helping hand from our very own Organic Coconut Sugar for a warm flavour and a crisp top. Sound tempting? Yep, we know!
What you’ll need:
- 1 teaspoon psyllium powder (xanthan gum will work fine, too!)
- 20 grams coconut sugar, plus a little extra for the topAdd to cart
- 75 grams butter, cubed
- 70 grams full-fat yoghurt, plain
- 70 grams full fat milk, plus a little extra for the top
Let’s get started!
1. Firstly, let’s get that oven going. Preheat to 220C and pop a baking tray inside.
2. Throw all of the dry ingredients into a blender and whizz until combined. If you don’t have a blender, feel free to do this by hand.
3. Add in the cubed butter and either blend again or use the more traditional method of rubbing in to achieve a crumb-like consistency.
4. Next, add in the yoghurt and milk, then combine until you have a dough that holds itself together.
5. Dust some flour onto a work surface, then tip out your dough and lightly knead until you have a ball shape. Press out with the palms of your hand until it’s around 2cm thick.
6. Make as many scones as possible by using a round cutter that’s around 7cm in diameter. Try to remould the dough as few times as possible to keep that fluffy texture on lockdown.
7. Using a pastry brush, rub a dash of milk on top of your scones. If you feel like an extra crunch, sprinkle some coconut sugar over them too.
8. Remove your baking tray from the oven, place the scones with enough space for them to spread a little, then bake for around 15 minutes until golden.
9. If you can wait, leave to cool for 5 minutes before tucking in. These are best eaten the same day as they are made, but if you don’t manage that, just pop them in the freezer and re-heat in the microwave when needed.
Got the baking bug? There’s loads more coconutty recipes over here.