Who doesn’t love an easy to make, quick to pull together, scone recipe? I don’t usually cook sweet scones (my favourite scone is cheddar, chive and chili) but it’s always good to have a reliable recipe on hand for when that occasion does arise. This recipe ticks that box. My main advice is to have plenty of flour on hand – I hate it when my hands get all doughy and sticky and using extra flour goes some way to reducing that. The recipe makes 8- and if it’s for a meal, I will usually eat 2. They are best served with globs of butter and jam, but I happen to have lemon curd on hand… well, then it’s a no-brainer!
- 2/5 c whole wheat flour
- 2.5 t baking powder
- 1/2 t fine sea salt
- 1/2 t ground cinnamon
- 1 c canned coconut milk, plus more for brushing on top
- 1/4 c honey
- 1 t vanilla extract
- 1 T turbinado (/raw) sugar
- Preheat the oven to 180°C and line a large baking tray.
- In a medium bowl, combine the flour, baking powder, salt and cinnamon. Whisk to combine.
- In a small bowl, combine the coconut milk, honey and vanilla. Whisk to blend. Pour these wet ingredients into the flour mixture and stir with a big spoon until you have a cohesive dough. Add extra flour if it is too sticky – I usually add another 1/4 cup.
- Lightly flour a work surface and dump the dough on it. Knead the dough gently, slowing forming a round disc shape.
- Cut the disc into 8 even wedges, like a pizza. Space each wedge onto the prepared baking sheet, several inches apart. Brush the tops of the scones generously with coconut milk and sprinkle with turbinado sugar.
- Bake for about 25 minutes or until lightly golden. Cool the scones and eat fresh!