Who doesn’t love a good scone? I was kindly asked by Coconut Merchant to develop a recipe to celebrate the nuptials of Prince Harry and Meghan Markle, something to celebrate what Britain has to offer. What better way to show British pride than with a delicious, soft-crumbed and crunchy sugary topped scone! I combined the best of the British bake with the American style of serving them, baked in a large circle and cut into individual wedges. With a week to go before the big day and lots of parties and afternoon teas planned to celebrate, why not add some scones into the mix?
Whichever way you cut them, the smell as they bake is heavenly. The caramel richness of the coconut sugar just sings to your stomach as you watch the scones turn a gorgeous golden brown. It also adds a depth of flavour that the usual scone lacks or, what is usually made up for with lots of dairy products and cane sugar. These have neither, and in fact the small amount of sugar goes a long way.
The hardest part is waiting for them to cool. Trust me on this one though, as I was definitely too eager first time round and the top half completely crumbled – although it made a good excuse to eat it on the spot!
I don’t often experiment with gluten free baking, aside from gluten free oat flour and buckwheat flour, but I really enjoyed playing around with these two. Coconut flour can be tricky as it absorbs a lot of liquid (perfect for this recipe) and I really love the more ‘earthy’ taste which combines sorghum, brown rice and sago flours. These make the perfect afternoon tea treat for any friends suffering with intolerance, or anyone who fancies a delicious homemade delight!
Coconut and Raisin Scones w/ Coconut Whipped Cream & Coconut Jam
Makes 6 large scones (vegan and gluten free)
220g gluten free flour blend, I used this ancient grain mix with xanthan gum, plus extra for sprinkling
30g coconut flour
1 tbsp baking powder
55g coconut oil, room temperature (not too solid but not liquid)
50g coconut sugar, plus extra for sprinkling
1 tbsp ground flaxseed
50g coconut milk powder mixed with 250ml cool water
To serve: coconut whipped cream, coconut jam
Coconut Whipped Cream:
1 tin coconut cream, chilled overnight
2 tbsp icing sugar
Make the coconut milk by mixing the milk powder and water until smooth. Leave to one side.
Place both flours in a large bowl with the salt and stir well.
Rub the coconut oil into the flour mix with your fingers until it resembles fine bread crumbs.
Stir in the coconut sugar, ground flaxseed and salt, and then add the coconut milk and stir until fully combined. Stir in the raisins.
Line a baking sheet with parchment paper and dust lightly with flour. Tip the scone mix onto the tray and shape into a flat circle about 20cm in diameter. Cut into 6 scones.
Place in the fridge for 30 minutes – this is important to help the coconut oil solidify again and will hold the shape better.
Preheat the oven to 180Fan/200*C. take the scones out of the fridge, score along the divides again, and separate the scones using a spatula and space them out slightly (about 2cm gap). Sprinkle with extra coconut sugar.
Bake in the oven for 22 minutes, or until golden. They will feel solid in the centre but they are still quite delicate so transfer carefully to a wire rack to allow to cool fully.
They are very crumbly so it is important to allow them to be fully cooled before cutting them and serving them.
Make the coconut whipped cream: scoop the solid part from the tin of coconut cream into a large bowl and add in the icing sugar. Whisk with a handheld whisk until light and fluffy, for a couple of minutes.
Serve the scones with coconut whipped cream and coconut jam. Best eaten the same day or they taste great toasted the next day. Individual scones will freeze well.
Have you made these? I would love to hear your thoughts and see your photos – be sure to tag me @nourishing.amy and use the hashtag #nourishingamy so I can see your Instagram posts. I’m also interested if you try any different flours out and your results!