There is something about baking that doesn’t really do it for me. I don’t know what it is. Perhaps because it is fairly passive, having to wait around while things cook in the oven, or all the precise measuring that you have to do; I just find that don’t do it very often.
That being said, I decided to deviate from my non-baker attitude to make these scones and I’m glad that I did.
I’ve had this recipe on my radar for quite a while. In fact, it took me a good 15 minutes to dig the recipe out of my pile of “to make” recipes that just seems to be growing bigger and bigger. Once I found the recipe, I realized that it was tailored to be dairy-free, using both coconut oil and coconut milk rather than their dairy counterparts. Since I had already been grocery shopping once that day, assuming that the recipe just called for milk and butter, I decided to adapt the recipe for dairy.
I was really impressed with how these scones turned out. Since I was serving these for brunch, I made the dough, shaped the scones and froze them the night before. I pulled the scones out of the freezer, when I was preheating the oven and baked them for a few minutes longer than the original recipe had called for. The scones turned out flaky, buttery and delicious. I enjoyed how they weren’t particularly sweet as it complimented the odd combo of basil and strawberry.
Makes 8 scones
- 1/2 cup butter, cold cut into small chunks
- 2 1/2 cups flour
- 1/4 sugar
- 1 T baking powder
- 1/2 t salt
- 1 heaping cup strawberries, diced
- 2 T basil, chopped
- 2 eggs
- 1/2 cup milk
- Preheat the oven to 400
- In a bowl combine the flour, sugar, salt and baking powder
- Using a fork (or pastry cutter) mix in the butter into the flour. You want to have small pea sized chunks in the dough
- Stir in the strawberry and basil until combined
- In a small bowl, whisk together the milk and eggs
- Pour milk mixture into the flour mixture and stir until combined
- On a well-floured surface, turn out the dough and knead it for a few minutes
- Pat the dough into a 2 1/2 centimetre thick disk
- Using a sharp knife divide the disk into 8 triangle pieces. (This is the point in which I froze mine)
- Place on a baking sheet and bake for 15-18 minutes until golden
- Serve enjoy
Inspired by: Soupaddict