January 16, 2012

Coconut Oat Scones


Sunday started with scones. In the round. Brushed with cream and finished with raw sugar.

I kept my fingers crossed over the substitutions.

1 1/2 cups all-purpose flour became one cup all-purpose flour, 1/2 cup oats.

3/4's cup pecans became 3/4's cup unsweetened coconut.

The dough was wetter than usual, but I had no fear, for the counter was dusted with flour and more stood in-waiting.

The oven was preheated (400 degrees). The sheet pan was lined (unbleached parchment).

A few kneads to keep the stickiness in check and I was ready to cut-out.


20 minutes to bake. Just enough time to wash dishes.


Recipe: Coconut Oat Scones

Combine in medium bowl:
1 cup all purpose flour
1/2 cup oats
3/4 cup unsweetened coconut
2 tablespoons raw sugar
1/2 teaspoon baking powder
1/4 teaspoon salt

Add to dry ingredients:
1 cup heavy cream
2 tablespoons maple syrup

Stir with fork until just combined and then turn out onto floured work surface. Knead dough 6 to 8 times, dusting with all-purpose if dough is too wet.

Pat out to desired thickness and cut-out to your scone shape preference.

Brush tops with heavy cream and dust with raw sugar.

Bake in 400 degree oven for 20 minutes.


  1. Oh dear, I must make the acquaintance of these lovely morsels.

    1. Next time I might up the ratio of flour to oats, but these are quite good as they stand.

  2. You always come up with things that look and sound divine.

  3. The sugary top did it for me. I must make these.

    1. I hope you do, Kath. It seems like all of my scones are brushed with cream and dusted with sugar.


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