Well, I think the time for simple and a little bit different is here. It’s a new year, the spice and buzz of Christmas has come and gone and now we are all recovering. So, a new take on the ordinary perhaps?
I’m not sure if scones are common fare in your part of the world or not, but for many countries linked to the Commonwealth, they are often a staple of afternoon tea and ‘proper’ dining. Here I have touched them up with a little coconut and using coconut cream in the place of milk. It worked quite well 🙂 Here is the recipe, with some pointers.
Note: There is no sugar in these babies. Put in few tablespoons if you like or want some sweetness. Without the sugar, they can be sweet or savoury depending on what you add to the mixture or what you spread on top.
Also, to make them vegan, use margarine or vegan butter substitute, and use some vegan milk in the place of the milk 🙂
40g desiccated coconut
4 tsp baking powder
50g softened butter
200ml coconut cream
About 50 mls milk, if needed
Preheat the oven to 180 degrees Celsius and line a baking tray with greaseproof paper or a baking mat.
In a food processor, pulse the coconut, flour and baking powder together, then add the butter and pulse until the butter is ‘rubbed in’. If you want to use a bowl for all this, you can simply just use your hands. Add the coconut cream a bit at a time and pulse/mix until a soft dough has formed. Add a wee bit of milk if needed. Tip onto a clean surface and bring the dough together into a rectangle, being careful not to over work it. Cut into desired shapes (I did 6 squares) and transfer onto the baking tray. Bake for about half an hour until golden. If you are unsure, you can do the skewer test to check. Cool for a few moments and devour with jam, butter or cream. Otherwise let them cool and store in an airtight container.
Makes 6 scones, easily reheated by wrapping them in a tea towel and zapping them in the microwave for 30 seconds on high.