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.

Kabocha pumpkin risotto…

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Rustic scones with spicy sweetness. That’s a healthy version, perfect for a week-day tea.

Divine with mango raw jam.

Easy like a scone.

Whisk together powdered oatmeal, about half the same volume amount of flour, a little baking powder, a pinch of salt, Ceylon cinnamon. Pour a few tbs of olive oil, whisk to get a sandy texture. Add water to get a very gooey mix, stir with the spoon. Stir in a few oat meal flakes. Drop on a floured dish. Turn 2 or 3 times to get a layer of 2 cm of thickness, spread a few more flakes on top. Cut scones with a knife and put them on a baking sheet (no need to grease it).

Bake 10~12 minutes at about 200 C. When they are cooked, the crust is hard and makes a hollow sound when you tick it with a nail. Spread lots of cinnamon and a little nutmeg on top. Serve warm.

If you don’t care about the shape, you can make some small rounds of dough with the spoon.
You can make them gluten free, if you don’t add flour. That works too.

Texture of a soft moist bread. The crust is not hard like bread but slightly crispy.

The mango “raw jam” is fresh mango pasted with a fork and revived with a little lemon juice.