When I read about the So Delicious & Dairy Free contest using their coconut milk products, my thoughts immediately went to the Caribbean. I have Caribbean parents and grew up with coconut water and coconut milk. Before they were available everywhere, my Mom would buy fresh coconuts and go down into the courtyard of our building with her machete and coconuts to break them open. She the didn’t want a mess created in her apartment. She would pour the water into a pitcher for us to drink later, while my sister and I would fight over who got the half of the coconut with the most jelly. The tender soft coconut meat was like ambrosia to us. My mom would then grate the coconut to make coconut milk or use it to make Caribbean Sweet Bread and even peanut butter and coconut sandwiches. While all of my friends had PB&J, I got PB&C sandwiches for lunch.
At the time, we were the only people of color in our building, except for 1 or 2 Indian families. The other building tenants would look at her in wonder – utterly amazed by what this crazy lady was doing. My Mom has been here since 1960 and comes from the part of the Caribbean without strong accents so doesn’t have much of a Caribbean accent. They didn’t realize she was from a different culture at the time and most likely thought she was crazy as she came off the elevator with her machete in tow.
I am so happy coconut milk and coconut water has become so readily available, so I don’t have to go downstairs with a machete, but just have to go to the local supermarket to get my coconut based products. Using So Delicious unsweetened coconut milk, I gave a Caribbean twist to classic British scones. On Monday, I submitted a recipe to the sippable category with this Plantain Spinach Smoothie and today I am submitting this into the sweet recipe. Gosh I hope I win one!!!
These slightly sweetened scones are perfect for breakfast or snack time when you need a little pick me up, but don’t want to indulge in a calorie laden decadent dessert for your mid afternoon snack. By using some whole wheat flour, extra fiber to keep you full longer will keep the hunger pangs at bay until your next meal.
Vegan Coconut Scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 scones
- 1/2 cup whole wheat flour
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons + 2 teaspoons sugar
- 1/2 cup cold vegetable shortening
- 2 tablespoons olive oil
- 1/3 cup + 2 tablespoons So Delicious unsweetened coconut milk + extra for brushing
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup powdered sugar
- 1 tablespoons coconut milk
Preheat oven to 400 F. Place a piece of parchment on a cookie sheet and spray with non stick spray.
In a large bowl, combine flours, salt, baking powder and sugar. Using a pastry blender, cut in shortening until it looks like small peas. Add olive oil and coconut milk. Mix with a wooden spoon until just combined.
Transfer dough onto a well floured work surface. Sprinkle a little flour on top. With your hands, press down the dough into a round disk, about 1/2″ high. With a biscuit cutter dipped in flour, cut out scones and place on prepared baking sheet.
Brush the tops with coconut milk and sprinkle with a pinch of nutmeg on each scone. Bake in oven for 20 minutes.
Meanwhile, make glaze my combining sugar and coconut milk. Mix well until thoroughly combined.
Drizzle glaze over scones and leave to cool for 10 minutes.
These are so soft, moist and flaky, you don’t need the usual accompaniments of clotted cream, jam and lemon curd.
Instead, they make a not so indulgent dessert that can be eaten on its own.