Bakery quality scones! Barely sweet and irresistible – made from your pantry ingredients… with a secret ingredient: coconut milk.
1/3 cups pumpkin puree
1 large egg, cage free
3 tablespoons coconut milk, not “lite”
1 teaspoon vanilla
1 stick unsalted butter, cut into tablespoons, freeze for 20 minutes.
1/4 cups whole wheat flour
1/4 cup rolled oats, toasted
1/4 cup oat flour, (ground oats)
1/4 cup coconut palm sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 cup pecans, chopped
1/2 cup dried cranberries
1/3 cup natural flaked coconut, unsweetened
1 large egg white
1 tablespoon sanding sugar
Mix wet ingredients together in a small bowl, set aside.
In a large bowl, add dry ingredients, flour through sea salt.
Add the frozen butter to the bowl, cut in with a pastry cutter until the butter is in about 1/3″ clumps.
Add the “add ins” – pecans, cranberries and coconut. Mix with a wooden spoon, distributing all ingredients.
Add the “wet” ingredients, stir with a wooden spoon to incorporate.
Flour your work surface lightly with flour. Add the scone dough and shape into a circle, about 10″ around.
Roll the dough with a rolling pin gently, until 1 1/2″ high.
Cut into 8 triangular wedges. Place on a lightly greased baking pan.
Add egg white to a small bowl. Whisk well until frothy, and brush a bit over each wedge.
Top with sanding sugar and bake in the oven for 13 – 15 minutes until golden and cooked through.
Place on a wire rack to cool.
Drizzle over the scones, top with a sprinkle of toasted pumpkin seeds (pepitas) and sanding sugar if desired, let set.
Best if eaten within 2 days – freezes well!
Makes 8 triangular scones.