Central Maine 

FuelingtheTemple@gmail.com

Tel: 207-577-4608

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© 2019 by Kimbre Varney

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2 Ingredient Scones

July 28, 2017

 

 

These simple and delicious 2 ingredient scones can be easily altered to fit your preferences. They are also diary free :) 

 

Some add ins that our family enjoys are:

Lemon zest and blueberries

Raisins and Cinnamon

Raspberry and Lemon

Dates and walnuts 

You can also leave them plain and eat them with honey and peanut butter after baking 

 

Ingredients: 

  • 2 cups fresh Self-Rising Flour, plus 1 to 2 Tablespoons of additional flour if necessary

  • 1 1/2 cups canned room temperature, stirred, Coconut Milk

*If you don't have self rising flour, all you need to do is mix 2 cups of fresh flour (I use Bob's Red Mill stone ground wheat) with 2 tsp of baking powder, and 1/2 tsp of salt 

 

Directions: 

  1. Preheat the oven to 425 degrees F.

  2. In a medium bowl, mix flour and any additional stir-in's together.

  3. Stir in coconut milk until just combined, don't over-mix!

  4. Dump the mixture onto a floured surface and very gently fold 4 to 5 times until mixture is a nice even texture and no longer sticky. Do NOT over-mix the dough or it will become tough. The texture of the dough is dependent upon the additional flour added during this step. If your dough is still too sticky, add more flour and fold a couple more times. The dough should be a lovely texture that is not sticky, but also not dry. 

  5. Shape into an 8 inch circle and cut into 8 triangles using a pizza cutter or sharp knife. It should be about an inch thick. Keep pieces together.

  6. Brush the additional Tablespoon of coconut milk on the tops and sprinkle with any spices or a little sugar if desired. 

  7. Bake on a parchment lined baking sheet, on the top rack of the oven, for 17 to 20 minutes.

Let cool for 2-3 minutes before adding any optional glazes.
Serve immediately with honey, peanut butte, fresh fruit, tea, or coffee. 

 

 

 

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