I seriously spent five minutes rearranging the coconut, cranberry and walnut to see which sounded best. I am cool like that.
This was my first time making scones. For some reason I have always been intimidated by them, I really don’t know why because they are so easy! Don’t they somehow seem like they are going to be really hard and complicated or is it just me? I mean it is essentially like making cookies but the dough is a little bit thicker and instead of making cookies you just throw this dough down onto a baking…if anything they might be easier?
One other reason why I might have stayed away from scones is because they always taste so decadent that I know they must be all butter and sugar. Great for a once in awhile treat, but not something I want to eat daily for breakfast. Especially because they don’t keep me full for longer than 4 minutes. In order to remedy all of these scone issues, I used minimal butter (1/2 cup) + 1/4 cup coconut oil–not to be confused with coconut butter. (Sidenote: my mom and I originally bought coconut oil to use as a lotion because my mom’s friend MB told us that it worked really well as one. It was only later that I realized how many recipes I could add it to as well). As a lotion, it seems really oily at first but it really does make your skin super smooth! OK, back to the recipe. On top of the minimal butter, I actually didn’t add any sugar and I also used almond flour and brown rice flour which are both gluten free. That part wasn’t really on purpose, I was just out of white flour, but I really liked the results!
Coconut Cranberry Walnut Scones
recipe makes 6 medium-large scones
1 cup almond flour
1 cup brown rice flour
1/4 t salt
1/4 t baking soda
1/4 cup butter (I used vegan but you don’t have to)
1/4 cup coconut oil, melted
1 1/4 t vanilla
2 eggs (or you could use a flax egg if you want to stick with vegan)
1/4 cup walnuts
1/4 cup dried cranberries
1/4 cup coconut (I used sweetened since I didn’t use any sugar–if you don’t want to use sweetened, add a similar amount of sugar)
Mix all of the wet ingredients (egg, butter, vanilla, coconut oil) and then add the flour, salt, baking soda and sugar if you are using.
Once the 2 are combined, add the cranberries and walnuts. I would recommend using parchment paper or a well greased pan should work. Unless you have super crappy pans like me then it will stick no matter how much oil you use. Round the dough into a ball and place in the center of the pan. Press the dough into a wide circle about 1 inch high. I think based on my scone research that you can cut into triangles now and bake that way, but I left mine as one circle and just made small cuts where I wanted each scone to later separate, then cut all the way through after. That way seemed to work okay so I think you could do either one. I also sprinkled a little bit of extra coconut at the top. Bake at 350 for 15 minutes.
See? I meant it when I said my pans were crappy and gross.
I thought these scones were really good, and I ate them a few times for breakfast and also for a snack but they weren’t really very sweet unless I got a bite with a lot of coconut and cranberries. If you do want your scones to be sweeter, definitely add some sugar. How much just depends on your preference for sweetness but you could try 1/4-1/2 cup. Or you could try chocolate chips instead of the fruit…hmmm an idea to try next time.
On another note, Skinny Runner is having an awesome giveaway…like maybe the best ever. Tons of cool products, lots of great running stuff too, so if you are into giveaways, check it out before she picks a winner on Thursday!
I’m thinking that my dad should enter
Craig Egg White:
Pretty good, huh? What do you guys think?