Coconut Scones

Preparation: Measure the ingredients. Preheat the oven to 220°C. Coconut oil must be solid. If the temperature in your area is high and the coconut oil has melted to liquid, refrigerate it to solidify before use.

Coconut oil

Put the coconut oil, sea salt, flour, baking powder, and granulated sugar together in a blender. Cover and blend for 10 seconds.

You can see that the flour and coconut oil have mixed into coarse grains.

Add milk and dried cranberries, cover and blend again for 10 seconds.

The dough is now mixed.

Turn the dough onto a board.

Do not knead again. Press it flat with your hands, fold it over from the sides, and repeat folding twice. The purpose of this step is to combine the dough, but it shouldn't be smooth. It should appear rough with a rugged texture.

That's it. Avoid over-kneading.

Roll the dough into a sheet about 2cm thick and use a 5cm diameter cutter to cut out rounds. Dust the inner edge of the cutter with flour before cutting to prevent sticking.

You can usually cut 6 pieces at once. Gather the scraps, fold, roll, and cut to make more. You should be able to get 12 pieces in total.

Place the scones on the middle rack of the preheated oven. Bake at 210°C (top) and 190°C (bottom) for about 16 minutes. If they color too quickly, cover with foil to prevent over-browning and take them out once done. They are delicious when eaten hot.

Some people especially love the coconut flavor, but I don't recommend replacing the milk in the dough with coconut milk as the flavor will be too rich and greasy. The aroma from the coconut oil is enough.

For more tips, check the Orange Scones recipe I shared a few days ago: http://t.cn/A6ZHhxyD

Finished product

Finished product

Finished product

Finished product