It's freezing cold.. again... and a raw carrot to cure the afternoon munchies just ain't gonna cut it, not today. I'm tired, i'm a little over it, i need to bake to switch my mind off damn it... but what, within the new confines of the oil-free, plant-based ingredients list is one to do???
And then i got a scone brainwave. A coconut one.
So here we go... and i promise the result was quite delicious.
Ingredients:
3 C all purpose flour + extra
1/3 C caster sugar
2 tsp baking powder
1 tsp baking soda
1 good pinch salt
1/3 C cranberries
1/3 C pistachios
3/4 can coconut milk
Method:
Preheat oven to 400 degrees F
Put a square of baking paper on a flat oven tray (no greasing required).
In a medium-sized bowl combine all the dry ingredients and then add the coconut milk.
Stir roughly until it just begins to come together.
Flour a board and then turn out scone mixture and shape it together into a ball with some gentle kneading, using some extra flour if the mix is still proving too sticky.
Instead of the traditional way of rolling out the dough and cutting out scone circles, i found the dough is a little too soft for this, so i used an ice-cream scoop to scoop the right amount out onto the baking papered tray before popping them into the oven.
They don't take too long to cook, between 15-20 min (enough time to clean up and pop the kettle on for the much needed cup of tea to accompany the scones).
Serve immediately, drizzled with a little of the remaining can of coconut milk and sprinkled with a little brown sugar!
The coconut flavor is just delicious :)
Had to also include a shot of the inside :)
No comments:
Post a Comment