Having leftover fresh ground flour from the ricotta pancakes, I decided to make some scones.
Scones are great! Not as dense as muffins, the right size for a snack and, like muffins, very pliable to modification.
Rummaging around the pantry and fridge revealed some strawberry yogurt and the last little bit of shredded coconut so strawberry-colada became the flavor of the day.
Unfortunately, I did not have any fresh or dried strawberries which I think would have made these scones even better; the currants worked well but the scones were a little light in the strawberry flavor.
In the future, I'll make sure to have strawberries available the next time I want to bake these.
In the past when I have made scone recipes using fresh ground flour I find that sometimes they are more dense than I'd like. Wanting to make sure these were light more fluffy I separated the egg. If you are using whole grain flour you may want to do the same.
Strawberry-Colada Scones
Ingredients
- 1 C. oat flour
- 1 C. brown rice flour
- 1/3 C. evaporated cane juice crystals
- 2 t. baking powder
- 1/2 t. baking soda
- generous pinch of sea salt
- 1 C. strawberry yogurt
- 1 egg separated
- 1/4 C. coconut oil melted
- 1/2 C. currants
- 1/2 C. shredded coconut
Instructions
- Preheat oven to 400
- Beat egg whites until peak forms, set aside
- Mix together egg yolk, coconut oil and yogurt until fully blended
- In a separate bowl mix together flour, cane juice crystals, baking powder, baking soda, and salt
- Add dry mixture to yogurt mixture until just moistened
- Gently fold in currants and shredded coconut
- Gently fold in egg whites
- Drop by tablespoons onto a greased baking sheet
- Bake 15 minutes or until golden brown
- Let cool 2 minutes on baking sheet before transferring to rack. Enjoy!
