Side Pannel
Best Scone Recipe
Best Scone Recipe
- Recipe Submitted by maryjosh on 01/30/2019
Ingredients List
- 2 Cups Whole wheat pastry flour 230 grams
- 1/3 Cup Sugar
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 Cup Chilledcoconut oil So that is is a solid
- 1/4 Cup Unsweetened coconut flakes
- 1/2 Cup Fat-Free plain Greek yogurt
- 1 large Egg
- 1 Tbsp Full-fat coconut milk
- Homemade caramel sauce from HERE
- 1-2 Tbsps Unsweetened coconut flakes
- 1/4 Cup Milk chocolate chips
- 1 tsp Coconut oil melted
Directions
Preheat oven to 400 degrees and adjust the rack to the lower-middle position.
Line a baking traywith parchment paper and set aside.
In a medium bowl,mix together the flour, sugar, baking powder, baking soda, and salt.
Grate in the chilled coconut oil and and work in with your fingers. The mixture will look crumble and like little peas.
Stir the 1/4 cup of coconut flakes into the mixture.
In a small bowl, whisk together the sour cream and egg until smooth.
Pour the egg mixture into the flour mixture and stir with a fork, until large clumps of dough form.
Use your hands to form the dough into a ball.
Turn the dough out onto a lightly floured counter and pat into a 7-8 inch circle, about 3/4 inch thick.
Cut the dough into 8 triangles, separate them, and transfer them to the prepared baking tray.
Brush the tops with the coconut milk and bake until golden brown, about 15-18 minutes.
Let the scones cool slightly.
Pour as much of the homemade caramel sauce onto each scone as your heart desires. Do this on the pan as it gets pretty messy!
Sprinkle with coconut flakes.
In a small bowl, melt the chocolate chips in the microwave in 20 second intervals, stiring between each interval, until totally smooth and melted.
Stir the 1 tsp of coconut oil into the melted chocolate until smooth.
Drizzle the melted chocolate over top of the scones.
Line a baking traywith parchment paper and set aside.
In a medium bowl,mix together the flour, sugar, baking powder, baking soda, and salt.
Grate in the chilled coconut oil and and work in with your fingers. The mixture will look crumble and like little peas.
Stir the 1/4 cup of coconut flakes into the mixture.
In a small bowl, whisk together the sour cream and egg until smooth.
Pour the egg mixture into the flour mixture and stir with a fork, until large clumps of dough form.
Use your hands to form the dough into a ball.
Turn the dough out onto a lightly floured counter and pat into a 7-8 inch circle, about 3/4 inch thick.
Cut the dough into 8 triangles, separate them, and transfer them to the prepared baking tray.
Brush the tops with the coconut milk and bake until golden brown, about 15-18 minutes.
Let the scones cool slightly.
Pour as much of the homemade caramel sauce onto each scone as your heart desires. Do this on the pan as it gets pretty messy!
Sprinkle with coconut flakes.
In a small bowl, melt the chocolate chips in the microwave in 20 second intervals, stiring between each interval, until totally smooth and melted.
Stir the 1 tsp of coconut oil into the melted chocolate until smooth.
Drizzle the melted chocolate over top of the scones.
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