~Coconut Scones~

I really do not like coconut.  At all.  I even don’t like the smell of coconut.  There is one exception, and these scones are it.  These scones are THAT good.  There is just a hint of coconut and the shocker is that there is NO BUTTER in them. None.

AND they are still THAT good.

These are perfect for Mother’s Day with a cup of tea (or coffee) or honestly, any other time of any day.

COCONUT SCONES 

Preheat oven to 375˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside. In a large bowl, whisk together the flours, sugar, coconut, salt and baking powder. Cut in the coconut oil until the mixture resembles coarse meal; set aside. In a small bowl, stir together the yogurt and milk. Create a well in the center of the flour mixture and pour in the yogurt mixture. Scoop the dry ingredients from from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Do not over mix the dough. If the dough is too wet, add additional flour 1 tablespoon at a time.  My dough seemed like it was too dry and it ended up being perfect.

Line a flat surface with parchment paper and sprinkle lightly with flour. Pat the dough into a large circle, about 1 inch thick. Using a sharp knife, cut the dough into eight triangles. Transfer the dough segments to the prepared baking sheet. If desired, sprinkle with turbinado sugar (optional). Bake at 375˚F for 14-16 minutes, or until golden. Transfer to a wire rack to cool then store in an air tight container for up to three days. Unbaked dough can be kept frozen in the freezer. Simply place the scone segments in a freezer safe container, until ready to use.

Yield: 8 scones

adapted from oh, ladycakes

Nutrition Facts

Serving Size 1 scone

Amount Per Serving

• Calories 284
•  Calories from Fat 139
• Total Fat 15.4g
• Saturated Fat 13.6g
• Trans Fat 0.0g
• Cholesterol 0mg
• Sodium 150mg
• Total Carbohydrates 31.4g
• Dietary Fiber 4.4g
• Sugars 6.5g
• Protein 3.3g