Triple Coconut Scones/Biscuits
A buttery, coconut-y breakfast biscuits made with three forms of coconut these Triple coconut scones are perfect for warm, summer mornings.
Equipment
- Food Processor - Optional
Ingredients
- 180 Grams[1 1/2 cups] All Purpose Flour
- 90 Grams[3/4 Cup] Cold cubed Unsalted Butter Freeze for a few minutes
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 2 tbsp Coconut Sugar
- 3/4 Cup Coconut Milk Will need only a 3-4 tbsp. Use the rest to brush on top of the biscuits
- 1/2 Cup Desiccated or grated Coconut
Instructions
- Preheat the oven at 200 degrees Celsius
- In a food processor or a large mixing bowl add the flour, salt and baking powder. Mix well.
- Add the cold butter cubes and sub/process just until the butter is of the size of small peas and the flour is slightly crumbly.
- Add two tablespoon of coconut milk and mix, add a little more if needed and bring together the dough. DO NOT OVERWORK.
- You need a dough that you can simply hold in hand and it holds the shape.
- Put the dough in a work surface. Pat into a large rectangle. Cut into 4 pieces and stack one on top of each other. Pat again into a rectangle of 1 inch height.
- Cut into rectangles or squares or even with any shape cutter.
- Place them on a baking tray with at least 1 inch space around.
- Brush the top with coconut milk.
- Sprinkle the coconut flakes or desiccated coconut.
- Bake for 20-30 minutes until the coconut looks toasted and the biscuits are risen.
Notes
- Biscuits or scones are both correct - Call them as you like.
- Replace butter with cold coconut oil or coconut butter.
- Bake in air fryer, for 15 minutes if you don't have oven or want a quicker version.
- Serve warm with cream and jam. We served only with jam.