One of the biggest challenges with traveling so much, is coming home to an empty fridge. Because it often takes a few days before I can get to a grocery store, or prefer to wait for our weekend farmer’s markets, I’m constantly looking for quick, healthy recipes that require few ingredients. These coconut scones couldn’t be more simple. With only four ingredients (that I usually already have on hand), they are easy to whip up, healthy, delicious, and definitely travel approved. Try it out:
- 2 cups flour (I like to use coconut or bread flour – add 1 tsp of salt and 1 tsp of baking powder to make it self-rising)
- 1⁄4 cup unsweetened coconut flakes
- 1⁄4 cup coconut oil (solid, not melted)
- 3/4 cup coconut milk (or regular milk)
Preheat the oven to 425°F and place a silicone liner or parchment paper on a baking sheet. In a large bowl, cut the coconut oil into the flour until flaky. Add coconut flakes. Slowly whisk in the milk until you have a dough-like consistency. Be careful not to over knead.
Grab about a golf-ball-size piece of dough and press it into a 1/2 inch thick patty, or roll the dough out and cut into 1/2 inch thick shapes.
Bake for 10 minutes. Let cool for 5 minutes.
Wait! You’re not done yet! Melt some chocolate in the microwave (follow directions on your chocolate block) or stove top, and then drizzle over the scones, or cut them in half and spread your favourite jam on top. Enjoy!