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.

one...two...three...four...five...six...seven...eight.

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.