Coconut Scones

I had some coconut milk left over from the coconut cake because I made a small one.  I made syrup with some of it for pancakes.  I was making scones anyway, and decided to use the rest of it in place of regular milk.  This required a few tweaks to the original scone recipe because of the fat content of the coconut milk and because you can't really taste the coconut flavor without a little extra sugar.  The texture ended up less flaky than a regular scone and more like a muffin that could hold its shape without a paper liner.  Not complaining.

I also wanted to find out what chia seeds would taste like in scones, so I put them in this batch.  Let's just pretend the seeds make this recipe less bad for you than it would be otherwise.

2 C flour
1 Tb baking powder
2 Tb butter
3 Tb sugar
*1/2 C coconut milk
1/4 C milk
1 Tb chia seeds (optional)
*2 Tb coconut flakes

1.  Stir chia seeds into coconut milk.  Set aside.

2.  Preheat oven to 425º.  Sift together flour and baking powder.  Cut in butter until the pieces are very small, like oatmeal.  Stir in sugar.

3.  Stir in coconut milk.  Add regular milk and stir to make a slightly dry dough.  Knead slightly.  If it doesn't stick together, add milk a tablespoon at a time.

4.  Pat dough 1/2" thick.  Either with a knife or round biscuit cutter, make 12 scones and place on baking sheet.  Moisten tops with water or milk and sprinkle with coconut flakes.  Bake for 10-12 minutes, until well-risen and coconut is browned.  Cool on a wire rack.

Makes 12 scones

Difficulty rating π