As they are basically a combination between a biscuit and a scone, English scones are in a category all their own. These are unlike any scones I have ever made, they look similar to a biscuit and even have a comparable texture, yet they do not taste the same. The texture, of course, will depend on how much baking powder you use, basically a rule of thumb (for me at least) is that more baking powder means lighter bread. Some use only two teaspoons in this recipe, while others use four, I used four and was not disappointed. It may seem like a lot at first, but its really not. My theory is that those who use two teaspoons like flatter, firmer scones, while those who use four like their scones to be more like a biscuit. As I was making this I was curious to see if replacing whole milk with coconut milk would cause the scones to turn out differently. I was pleasantly surprised to conclude that no, they do not really turn out any different. If anything, the coconut milk gives them a lighter, feathery texture, while the whole milk version is thicker and more chewy. Speaking from experience, these are soft with a delicious crust on the top, and pair very well with fruit jams, jellies, and even syrups! Believe me, I’ve tried all three…..:P This is not only a healthy, naughtily delicious bread to make for yourself, it is also a very impressive treat to serve your friends!

Disclaimer: The addicting quality of English scones may cause gluttony, therefore causing longer hours on the treadmill, this causing hunger, which leads to an even higher level of scone consumption…..an endless cycle of madness! You have been warned! But don’t let that stop you!

The Ingredients: 2 cups unbleached all-purpose flour, 1/4 cup granulated sugar, 4 tsp. baking powder, 6-8 tbsp. room temperature butter, 1 tsp. salt, 2/3 to 3/4 cup coconut milk, 1 egg, 2 additional tbsp. coconut milk.

Sift together the flour, sugar, baking powder, and salt into a large bowl. Add the sifted ingredients and the butter to the bowl of a food processor and pulse until there are no remaining chunks of butter, or until it has a sandy texture. Now add the mixture back into the mixing bowl. Make a well in the center and add 2/3 to 3/4 cup of coconut milk. Mix together gently with a fork or a rubber spatula. Just before the dough comes together, turn it out onto a floured surface and knead for one minute or until the dough forms a soft ball. Flatten the ball into a two to three inch thick disc. Preheat your oven to 400 degrees. Cut out the scones with a biscuit cutter, place on a greased baking sheet. Whisk together the remaining coconut milk and the egg. Using a pastry brush, brush the mixture onto each scone (there will most likely be some of the egg-milk mixture left over) Bake for about fifteen minutes, the scones are done when they are golden brown on top and soft, but no longer doughy in the center.

I will not look at the pictures, I will not look…at…the….pictures….Oh…I give up! The very sight of these scones causes uncontrollable mouth-watering desire! P.S. You can stuff the centers with Craisins if you want to!;)

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