If you were stranded on a dessert island, you’d have these scones. With coconut and a cup of Java.
Cane sugar. Replace butter and milk by coconut cream and milk (from a can). Add dry coconut powder. For the rest, the recipe is like basic scones.
They didn’t rise much, but they expanded on all sides.
The inside is very soft, not mushy and grainy as the coconut bits didn’t “melt” into the flour.
I simply ate them with more coconut powder and raw kinkan (kumquats) that grow locally and are in full season.
Like this:
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Oooooooooooooooooooooooh….
You.had.me.at.bounty.
Great post! Happy Sunday!
Reblogged this on Végétale in Osaka.