You want the easiest recipe with the greatest turnout? SCONES! I swear, these come together very quickly, they taste amazing and you get to get a little messy in the process. I’ve been loving making this bulk batch and sharing with family. They make for a lovely addition to any breakfast! 😀
Vanilla Coconut Scones
(Yields 16, recipe can be halved if needed)
4 cups Flour
1 1/2 cups Vanilla Almond Milk (or an non-dairy milk + tsp Vanilla Extract)
4 tbsp. Sugar
1/2 cup Coconut Oil
3 tbsp Coconut Flakes
1 tbsp Lemon Juice
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Vanilla Extract
Pinch of Salt
Preheat your oven to 375 degrees and line two large baking sheets with parchment paper.
Measure out your non-dairy milk and lemon juice, mix together and set aside. This combo will act as your “buttermilk”.
In a large bowl, combine all your dry ingredients. Whisk together till everything is evenly dispersed. Add in your oil and “buttermilk” and mix till fully combined. You might want to use your hands.
Lightly flour a countertop and divide your dough in half, evenly. Plop your dough onto the counter. you want to start forming the dough into a circle. Keeping the thickness as even as possible so everything cooks the same.
Cut into 8 even triangles. Line your baking sheet, keeping them about 2 inches apart from each other. Then repeat with the other half of dough. Bake for 16-20 minutes, or until golden brown. Alternating baking sheets midway through.
Finish off with extra coconut flakes, lime zest or a cup of coffee 🙂
Hope you all enjoy this recipe! You can get so creative with these. Adding different sugars, milks, flavorings. I have a fantastic variation of this for a pumpkin scone, so good! So have fun, and if you wanna keep these plain/simple – then feel free to kick it up with some jam/jelly/preservatives! I’m going to be posting a cranberry chia jam in the near future, something I’m making for my Thanksgiving dinner actually 😀