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.