I remember my first experience making scones back when I was probably 14. My aunt came back from her holiday in Melbourne and was raving away about how good even food court scones were over there. I was intrigued and started poring over my mom’s English cookbooks for a recipe and it wasn’t difficult to find one.
Excitedly, I tried making it. It was a disaster. They were hard little rocks, somehow browned on the outside yet tasted of raw flour on the inside. I never made another scone again until last year. To be fair, I had never heard of the word “scone” up till then and had never tasted scones before!
I made up for that, though, 3 years ago when we were at Cameron Highlands for a Christian conference. That year, I had scones 3 times in 3 separate places. I only remembered to take the pictures of 2 places because in one of the cafes, I was too busy snapping pictures of the rolling tea plantation instead of the scones I was having. Can you blame me?
This place serves okay scones. They were decent.
This other place had the best scones! But the price was obviously triple the one above. But it was such a lovely outing with good friends and really great scones and tea. I felt like an English lady that afternoon. 😉
When I started craving for scones a couple of months ago, I figured they can’t be that hard to make. Not now at least! I’m all grown up now. I’ve made tart & pie crust, I’ve made crumbles, I’ve also made streusels. They needed cutting cold butter into flour. So do scones. I can do this. I did and my aunt loved them so much! So I decided to up my game and make a special edition.
Coconut Walnut Scones. They were truly magnificent!
The basic ingredients for scones are flour, baking powder, butter, sugar & milk. Practically any one of these ingredients can be played around with. Whole-wheat flour or brown sugar or coconut milk or solidified coconut butter… you can even add dried berries, nuts etc. The possibilities are endless. Boy, was I glad I found this recipe.
Step 7: Because of the temperatures here (tropical = sometimes 30C at night!), I pressed it into a disc, covered it in cling wrap and left it in the freezer for 10 minutes while I washed up. If the weather in your place is cool, you can proceed straight to rolling these out.
Step 9: Because I wanted these to be sorta finger food, I used a 2 cm / 1 inch round cookie cutter. These were so tiny! I figured, we can do away with having to cut them open to butter them. Just swab some butter and jam on them and then pop them in. It was an experiment well worth trying out!
Mu house seriously smelled like coconut. So incredible! I decided to forgo icing since we were going to have these with jam. The only other alterations I made from the original recipe was to reduce the sugar since my shredded coconut was sweetened. Worked well. 🙂
I need to make scones more. After all they freeze so well. What kinds of flavour combinations would you suggest I try?
” I the LORD search the heart, I try the reins, even to give every man according to his ways, and according to the fruit of his doings.” (Jeremiah 17:10)
Coconut Walnut Scones
lightly adapted from Heather’s Dish
(makes appx 80-90 1 inch scones or appx 10 slices)
2 cups Flour
1 tbsp Baking Powder
1 tbsp Sugar
5 tbsp cold Butter (regular salted), cubed
1 1/4 cup full-fat cold Coconut Milk, separate use
1/4 cup Sweetened Shredded Coconut
1/4 cup Walnut, chopped
- Preheat your oven to 220C or 450F. Line a baking sheet with parchment paper.
- Whisk together the flour & baking powder.
- Add in the butter and cut into flour using pastry blender until crumbly.
- Stir in 1 cup of coconut milk until just absorbed.
- Add the shredded coconut & walnuts. Fold until just combined.
- On a floured surface, pat dough into a disc. Wrap with cling wrap and leave in freezer for 10 minutes.
- When ready, place disc on a well floured surface. Roll out to 2 cm (1 inch) thickness.
- Use round cookie cutter, size according to your preference. I used a 2 cm (1 inch) diameter round cutter.
- Place cut dough on the lined baking sheet, about 1 inch apart. Brush tops with reserved coconut milk.
- Bake for 12-15 minutes or until bottoms are slightly browned.
- Serve warm with some jam. Or as Heather suggested “Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!”