In a little garden cafe near Bradford-on-Avon in the UK, we had the most amazing scones I had ever tasted. They were tender and fluffy, served warm with clotted cream and strawberry jam, and pretty much carb perfection. Since then I’ve tried and adapted many recipes to try and match those UK scones. Today I substituted coconut oil for the butter in my favorite recipe, and the resulting scones are possibly the best I’ve baked so far. They have a nice aroma of coconut, and the coconut oil seems to make them lighter than the butter did. Makes about 12 scones.
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup coconut oil (chilled for a few minutes for extra firmness)
1/2 cup milk
1/4 cup heavy cream (or can substitute milk)
- Preheat oven to 400°F. In a mixing bowl whisk together flour, sugar, baking powder and salt.
- Add the coconut oil, cutting it in with a pastry blender or two knives until it resembles a coarse meal with pea-sized bits of the coconut oil.
- Lightly beat the egg, and add the milk and cream. Reserve 1 Tablespoon of mixture for brushing top of scones if desired. Stir milk mixture into flour with a fork just until combined. It should still be crumbly.
- Turn out dough onto a lightly floured surface and knead lightly about four times. Roll or pat out to about 1/2 inch thickness. Cut as desired into wedges or circles. Brush with reserved cream if using. Be careful not to brush on sides as this could limit rising.
- Bake until lightly browned, about 16-18 minutes.
Best served the day they are made, warm or at room temperature. Fantastic with devonshire or mascarpone cream and jam.