If you know me, you’d be well aware that scones were and still are one of my go to treats. I absolutely love their buttery texture, not too overpoweringly sweet either and put me in the best mood ever. Combining two of my favourite flavours, lemon and vanilla in this scone recipe is heaven in a mouthful (in my world anyway).
Everyone loved (whew!) devouring these and I am so certain after making these, you’ll think the same (I hope! *fingers crossed*). You surely need to make these this weekend. & whenever possible.
I promise you, these are scones you can seriously feel good about eating. Yes, there is honey in the glaze (so any vegans out there, you can substitute that for maple syrup), but don’t worry, its just as sweet and delicious! But the scone itself is made with buckwheat and almond flour, coconut sugar, coconut milk, coconut oil and vanilla. SEE! Real wholesome ingredients. You can even forgo the glaze all together if you are keeping your sugar intake low. Win win!
These healthier scones would be absolutely perfect to make for an easy & simple Eid or Christmas day breakfast. Who wouldn’t just love scones on these occasions?! They are sure to be a crowd pleaser! Plus leftovers are just as good.
3/4 cup canned coconut milk
1/4 cup fresh lemon juice
1 cup buckwheat flour
1 cup almond flour (ground almonds)
1/4 cup coconut sugar
2 1/2 tsp baking powder
1/2 tsp salt
zest of 2 lemons
1/2 cup coconut oil, frozen & grated/shredded (in a food processor or using a grater)
1 tsp vanilla extract
2 tbsp coconut oil
2 tbsp honey
2 tbsp coconut milk
zest and juice from 1 lemon
1/2 tsp vanilla extract
Preheat oven to 200C and line a large baking sheet with parchment paper. Set aside.
In a medium bowl, combine the coconut milk with lemon juice and set aside.
In another large bowl, add flour, coconut sugar, baking powder, salt and lemon zest. Whisk until well combined and set aside (pulse dry ingredients together if using food processor)
The frozen coconut oil can either be grated into the bowl with the dry ingredients, or using the food processor, pulse the frozen coconut oil with the dry ingredients until broken down into small chunks.
Gently stir in the coconut milk, and the vanilla extract to the bowl of dry ingredients.
Roll the dough out into a large rectangle 1/2 inch thick. Cut out 14 rounds using a 2 inch biscuit cutter.
Bake for 15-20 minutes, then remove from the oven until edges and tops are lightly browned.
Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
While the scones cool make the glaze: mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat.
Drizzle over scones and enjoy!