Coconut scones

Coconut scones

I got off of work later than usual one night last week. I also, unusually, brought my laptop along to work. Because the 3-4 hours I get paid to do nothing seemed like the perfect opportunity to edit some photos. Anyway, dark clouds started rolling in and all I could think about was how silly I was for not checking the daily forecast. Of the ten days a year precipitation falls from the sky, one of them has to be the day I bring something extremely valuable to work. WHY WAS I NOT PREPARED FOR THIS?

So, I texted Thom and asked him to send good vibes to the rain gods. You know, to convince them to hold off on the torrential downpour until my laptop was safe inside the house. Good vibes were sent, as were weird text messages. The entire ride home I received questions like: At which stop are you getting off? How far are you? Are you getting close? All I wanted to say was Dude, bug off! It's a little rain and I'm a big lady. I'll make it home ok. I didn't put two and two together, which is why I was totally surprised when the bus rolled up to the stop and there was Thom - standing in the pouring rain - with an umbrella. Ready to walk me and my precious laptop all 40 feet to our front door.

Coconut scones

It took my breath away. And as hard as I try, I can never fully comprehend the magnitude of his presence on my being. He enriches my life in more ways than I have fingers and toes. And every morning I roll over to his oily head, I thank the winds for the unfortunate circumstances that lead us to one another. Lately, I've been so caught up with school, work and the blog, that I haven't expressed my appreciation for him as much as I should. So, when he got sick two nights ago, I decided to wake up first thing yesterday morning and make him something comforting for breakfast. Scones. Chock full of coconut and undivided love.

Coconut scone

These scones are so full of coconut flavor that it makes my heart sing. Five of the nine ingredients are coconut derived - and it's freaking awesome. We prefer our scones slightly on the dry side, so if you prefer yours moist, add 7 total tablespoons of coconut yogurt. Also, I used pastry flour to yield a lighter scone. If you'd prefer a dense scone, replace the pastry flour with (more) unbleached flour. And yes - these babies can be made gluten free by replacing the flour with a gluten free flour blend and xanthan gum.


1 cup unbleached flour
1 cup whole wheat pastry flour

1/2 cup coconut sugar
1 cup fine shredded coconut
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/4 cup coconut oil, solid
1/3 cup coconut yogurt
1/2 cup coconut milk, full fat

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 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.

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 triangular segments. Transfer the dough segments to the prepared baking sheet. If desired, lightly brush each scone with melted coconut oil and sprinkle with vanilla sugar. Bake at 375˚F for 16-18 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