Last weekend, we went to the Johnston Tea House in Mars, Pa for a girls lunch of tea. It was a fun afternoon or finger sandwiches and small tastes of delicious desserts. My favorite thing there is the scones. So, I decided that I had to make scones for breakfast to replicate my favorite thing at tea. Since I am currently obsessed with coconut, I made coconut flavored scones.
Scones are traditionally served with clotted cream. However, I think at the Johnston Tea House, they serve whipped cream. I used this recipe. I also served them with raspberry jam.
Scones are really not good as leftovers. They have to be eaten the day they are baked. So, this recipe that makes 2 large or 4 small scones is perfect for a weekend breakfast or brunch.
Coconut Scones for Two
Prep Time: 10 minutes
Cook Time: 12-16 minutes
Keywords: bake dessert breakfast
Ingredients (serves 2)
- 1/2 cup flour
- 2 1/4 teaspoons sugar
- 1 teaspoon baking flour
- 1/2 teaspoon salt
- 1 tablespoon plus 1 1/2 teaspoons cold butter or substitute like Earth Balance
- 4 teaspoons coconut milk
- 1 1/2 teaspoons flax soaked in 1 1/2 tablespoon water
- 1/4 teaspoon vanilla or coconut extract
- coconut milk for brushing
- sugar for dusting
Soak flax in the water for 5 minutes in a medium sized bowl.
Pulse flour, sugar, baking powder, salt, and butter until the ingredients have a sand-like texture.
Pour the flour mixture into the flax and water. Add coconut milk and vanilla or coconut extract.
Pour onto a flour dusted counter. Knead 3-5 times until the dough comes together. Form into two scones.
Brush the tops with coconut milk and sprinkle with sugar.
Bake at 400 for 12-16 minutes. Serve with whipped cream and jam or as strawberry shortcake.