04 Mar Coconut and oat breakfast scones
Everyone loves scones. I always forget how much I do until I inadvertently try one, then I’m just all over them. Can’t stop. The shop-bought ones are fluffy admittedly, but often unhealthy, laden with sugar and fats, so when I realized I was going to be having a scone love affair (replacing the now tired cinnamon bagels I’ve been eating all Winter) I quickly made some reasonably healthy ones. They may not be as fluffy as their shop-bought brothers, but home-made scones have their own wholesome charm, especially when warm, and you can add your favourite ingredient to the mix, which for me, at this moment in time, is coconut.
Soak the coconut in the coconut milk for a couple of hours, use just enough to moisten the coconut, as we don’t want too much moisture. Sift the flour and baking soda into a bowl (we want to add as much fluffiness as we can), add the sugar and the butter, cubed and softened. Work the mixture between the fingertips until it resembles breadcrumbs – this usually takes about 10min. Add the coconut and egg, which will make the mixture very sticky. Blend it in as much as you can, then add the oats to soak up the excess moisture. If it is still too sticky then add a bit more flour while rolling it out on to a worktop. Roll it out until it’s around 2-3cm thick and use a cutter, or a glass, to cut round shapes out of it, 5-7cm in diameter. Place on a greased baking tray and into a preheated oven (180 degrees C) for around 30min. I used coconut oil to grease the tray, and also to slather the still warm scones, then devoured them with an obligatory cuppa
150g plain flour
1 teaspoon baking soda
150g light brown or coconut sugar
150g salted, soft butter
100g dessicated coconut, soaked in coconut milk