Sunday, March 20, 2016


These are the most fluffiest and moist scones I have ever eaten.  So creamy. The lime taste brightens your mouth.  Perfect for your morning breakfast.

I have said it before, if you have any preconceived notions about scones being dry, put that aside and make your own scones.  You will be richly rewarded with tender delicious, melt in your mouth awesomeness to go along side you coffee or tea.

Use the coconut milk that comes in the can, not in the quart containers in the dairy aisle. Very important:  for a creamy moist scone- do not over bake!
Makes 8 scones

2 1/2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1/3 cup sugar

1/2 cup butter, softened (1 stick)

1 cup coconut milk

1 extra large egg
zest of 2 limes, plus more for topping

For the glaze:
2 tablespoons coconut milk
2 cups confectioner’s sugar
juice of 1 lime

Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside. Or, if you have a scone pan, grease it up.

Combine the flour, baking powder, salt, and sugar in a large bowl and whisk until well combined. Cut in the butter.  You can use your fingers to work it into the flour.

In a small bowl, whisk together 1 cup of the coconut milk, the egg, and the lime zest. Add to the dry ingredients and stir with a rubber spatula to combine. Turn the dough out to a floured work surface. Lightly flour your hands and work the dough until it comes together into a ball. Flatten the ball into a disc about 9 inches in diameter. use a dough cutter to cut the disc into 8 even wedges.

Or, if you have a scone pan, spoon it into the wedges evenly.

Bake for 20 to 25 minutes or until lightly golden on the edges. Wait about ten minutes and then move the warm scones to a cooling rack.

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