When I saw strawberries in the fridge this past weekend, I was immediately struck… but I didn’t know by what! That pregnancy I want crept into my head, but I didn’t get the lightning strike until 7pm… just as many markets are closing here in New England, on a Sunday night. And so began my science project.
I am one for cooking- adding a dash here and a sprinkle there. I worked in various kitchens – on the line, in banquets, and manning multiple stations… but baking was never my forté. In college, I worked at WholeFoods and followed recipes as given… and remember the times when I didn’t and it went all wrong (I’ve made terrible choux more than once). My belly had decided that my strawberries would be used for scones, so I began by cutting my berries small (enough for about a cup) and then covering them in 1/4T of sugar to let them macerate. I pulled up a ton of recipes and they all called for buttermilk or cream… but we don’t keep those in the house. It’s either 2% or coconut milk here.
My science experiment went further, to include yummy ingredients like coconut flour (and in a test batch to make the totally dairy-free) coconut oil, too! Read on to make yourself a delicious snack in less than an hour.
Yield: 10-12 scones
You will need:
- 1c fresh chopped fruit- I used strawberries
- 3T sugar, 1/2T sugar for macerating berries
- 1 1/2c AP flour
- 1/2c coconut flour
- 2T baking powder
- 1/4t salt
- 6T of softened butter, cut into cubes (CAN sub coconut oil, just let it soften for a bit as well)
- 3/4c unsweetened coconut milk
- 1t sugar, left to the side
- Preheat oven to 400° and line a baking tray with parchment paper (or lightly grease)
- Cut your fruit and toss with 1/2T sugar- set the mix aside to macerate
- Combine both flours, baking powder and salt in a mixing bowl. Gently mix with a wooden spoon. Add butter (or coconut oil- NOT melted) and combine with your hands until well mixed.
- Add fruit and coconut milk, stirring until the mixture holds together and the dry ingredients are just combined.
- Using a scoop (ice cream or 1/4 measuring cup), place mounds on your baking sheet (For more traditional triangular scones: Turn dough onto a lightly floured surface and knead a few times, sprinkling with extra flour if it gets too sticky. Form into a circle about 3/4″ thick and cut into wedges with a knife. Transfer to baking sheet and bake as follows.)
- Bake scones for 15 minutes.
- Sprinkle tops of scones with leftover teaspoon of sugar and bake an additional 10 minutes until tops are golden brown (check for spring back when you touch them).
- Let cool and transfer to plate- they will stay fresh for up to 3 days unrefrigerated.
Enjoy the heck out of them! We barely got to the next morning before the three bears (aka Martinkas) had eaten them all- with a glass of coconut milk on the side.
Have you tried my recipe? What do you think? The science of baking has not totally eluded me (I hope!)