I go in food phases. I get obsessive. Like hours of pinterest work and blog surfing go into finding a good recipe. I was obsessing over how to make a Lobster Bisque and naturally I found myself deep into scone recipes at like midnight Sunday night. Which since then I have made 4 batches using this recipe because it is that easy!
Guys. I can’t even.
This possibly may be the BEST and EASIEST scone recipe I have ever used. Three ingredients for the base. I repeat, THREE INGREDIENTS to make these fluffy firm scones. They are not as dense as let’s say, Starbucks scones but I love them just the same.
One thing I love about scones is you can be very creative with them. There are your basic chocolate chip, cranberry-orange, blueberry, and pumpkin. But why would I be basic? I made Tomato Basil, Lemon Rosemary with a Lavender glaze, Goat Cheese and Spinach, and a Blueberry and Ricotta Cheese.
1 can of coconut milk (minus 1- 2 TBSP to be used later)
2 3/4 cups of self-rising flour (and more as needed)
2ish TBSP of sugar or sugar substitute (if you use Stevia, these scones can be vegan assuming you don’t add dairy or egg mix ins)
- Preheat oven to 425
- Mix together flour, sugar, and any mix ins
- Stir in coconut milk until just blended
- Transfer to a floured surface and knead 4-5 times. Dough should not be sticky, add flour as needed for personal preference.
- Put on a parchment lined baking sheet and shaped into a square, about 1 inch thick.
- Brush remaining coconut milk over the dough to help with browning the top
- Bake for 17-20 minutes, until golden brown and a knife comes out clean
- Remove from oven, let cool, slice with a pizza cutter
- If you are using a glaze, you can add that now or when the scones cool.
Now, I’m sure you are wondering about mix-in measurements. Well I didn’t really measure any of it because why would I do that? But I can give you estimates.
For herbs, I used about 2 TBSP.
For fruit, I used about 1 cup (either fresh or dried), same with the chocolate chips.
For the soft cheeses, I used about 1 cup but I added more flour to prevent it from getting to be wet of a dough.
For the lemon, I used the zest of 1 lemon. Which would go the same for any other citrus zest.
For the tomato, I used 6 ounces of homemade tomato paste, but the kind from the store would do just fine.
Now, since this is a new site and I want to start writing more to potentially launch a career out of writing (did I just admit that?) I am hosting a contest! All you have to do it subscribe to my site and comment! To subscribe, go to the top right and put your e-mail address in. The winner will get a batch of freshly made scones of their choice! For non-locals, I can ship. Now, if you already have subscribed to my blog, just comment (which will be about 3 people who read this).
May the odds ever be in your favor!