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!

Collect

• 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

Create

1. Preheat the oven to 180°C and line a large baking tray.
2. In a medium bowl, combine the flour, baking powder, salt and cinnamon. Whisk to combine.
3. 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.
4. Lightly flour a work surface and dump the dough on it. Knead the dough gently, slowing forming a round disc shape.
5. 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.
6. Bake for about 25 minutes or until lightly golden. Cool the scones and eat fresh!