Coconut Brown Sugar Scones with Coconut Clotted Cream (DF, V)
 
 
Author:
Recipe type: Breakfast Pastry
Serves: 16
Ingredients
  • SCONES:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup brown sugar, packed
  • ¾ teaspoon ginger powder
  • 6 tablespoons cold Earth Balance buttery sticks, cut into chunks (freeze it for 30 minutes prior to baking for best results)
  • ½ cup + 2 tablespoons coconut cream from one can of full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon olive oil
  • Brown sugar and cinnamon for topping
  • CLOTTED CREAM:
  • ¾ cup coconut cream from one can of full-fat coconut milk (refrigerate to help separation)
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • Small pinch of salt
Instructions
  1. SCONES:
  2. Preheat oven to 400 degrees.
  3. In a large bowl, mix together the flour, baking powder, salt, sugar, and ginger powder. Cut in the Earth Balance with your fingers and work the mixture together until it resembles coarse sand.
  4. Add the coconut cream and vanilla extract, and mix with your hands just until a dough forms. Do not over mix.
  5. Dump the dough out on to a floured surface. Roll the dough into a ball and then gently pat it out into a ½ inch thick circle using your fingers. Cut out small circles from the dough using a scone cutter or the top of a small glass. Place the circles on a parchment-paper lined baking sheet.
  6. Re-roll the remaining dough, pat out again, and cut out more circles. Repeat until the dough is all used up.
  7. Brush the top of each scone with a small amount of olive oil. Top each scone with a sprinkle of brown sugar and cinnamon. Bake for 10-12 minutes, until the bottoms are lightly browned.
  8. Let cool for 10 minutes before eating (if you can wait that long!).
  9. CLOTTED CREAM:
  10. Using a spoon, skim the top layer of cream from one can of full-fat coconut milk (about ¾ cup of cream) and place it in a chilled mixing bowl with sugar, vanilla, and a pinch of salt. Beat on low speed until small bubbles form, about 30 seconds. Increase the speed to high and continue beating until the cream thickens and light peaks form, about two minutes. Chill the cream until it's time to eat.
  11. NOTE: I used a small cutter to make my scones so they're about half the size of an average bakery scone. A small cutter yields approximately 16 scones, and keeps the serving size small so you can have one scone without feeling guilty!
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/coconut-brown-sugar-scones-with-coconut-clotted-cream-df-v-giveaway-winner/