Coconut Milk Scones

Name: Coconut Milk Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups (225 g) unbleached all-purpose flour; 1/3 cup (70 g) sugar, plus more for sprinkling; 2 tsp baking powder; 6 tbsp (85 g) cold unsalted butter, diced; 1/2 cup (125 ml) coconut milk; 1 lime, the grated zest only; Unsweetened shredded coconut (optional)

(18)

Rate this recipe

Preparation 20 min
Cooking 20 min
Servings 8

Leftover coconut milk? Here’s how to use it.

Featured in RICARDO Magazine WINTER 2018 (p. 77)

Vegetarian
Nut-free
Egg-free

Ingredients

- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1/3 cup (70 g) sugar, plus more for sprinkling
- 2 tsp baking powder
- 6 tbsp (85 g) cold unsalted butter, diced
- 1/2 cup (125 ml) coconut milk
- 1 lime, the grated zest only
- Unsweetened shredded coconut (optional)

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- In a food processor, combine the flour, sugar and baking powder. Add the butter and pulse until the butter forms pea-sized pieces. Add the coconut milk and lime zest. Process until the dough is just moistened.
- On a lightly floured surface, roll out the dough into an 8-inch (20 cm) disc. Place on the prepared sheet. Sprinkle with sugar and, if desired, shredded coconut. Cut into 8 wedges, keeping the disc intact.
- Bake for 20 minutes or until the scones are golden brown. Let cool.

Personal Note

RICARDO Non-stick Baking Sheet

25.99 $

This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.

Shop now

Coconut Milk Scones

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet