I decided to have a very lazy Sunday. From time to time, I need to not do anything but read something trashy, watch some movies, catch up on Jersey Shore and lay like broccoli. I also like to take some time and make myself a snack I wouldn't have time for during the week. Trashy romance novel? Check! Movie? Check!
The only thing I needed was some scone goodness. I started from a recipe in The Art of Simple Food, and riffed a vegan recipe from there, using coconut in lieu of cream, coconut oil in lieu of butter and adding orange zest to up the flavor quotient. After the scones came out of the oven, I paired them with some orange creme dream Talbot tea and had a civilized tea (in my jammies).
Orange Coconut Scones
Makes 4 coffee shop sized scones
2 cups flour (I used unbleached all-purpose, but white spelt or white whole wheat would be even better)
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup evaporated cane juice
1 1/3 cup coconut milk (I just used the kind from the can)
1 orange zest
2 tablespoons coconut oil
2 tablespoon evaporated cane juice
Preheat the oven to 400 degrees. Measure and mix together the dry ingredients. Stir in the coconut milk and orange zest. Mix until the dough just starts to come together. It will be sticky. Turn it out onto a flour surface and knead briefly until it comes together. Pat into an 8-in circle. Brush with the melted coconut oil. Sprinkle with 2 tablespoons evaporated cane juice. Cut into four wedges and put on a parchment lined cookie sheet. Bake for 17 minutes or until golden brown.
Enjoy! They are great with a touch of butter or earth balance, and I would imagine they would be lovely with some jam.