January 16, 2012

Coconut Oat Scones

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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.

6 comments:

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

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

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

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

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

      Delete

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