Strawberry Shortcake Scones with Whipped Coconut Milk
A delicious treat that makes a terrific breakfast or dessert!
Prep
40m
Cook
20m
| Category: | Breakfast Desserts |
| Seasons | |
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Ingredients
For
1
Dozen(s)
Ingredients for the Scones
| 2 Oakdell Omega-3 Eggs |
| 3 cups all-purpose flour |
| 1/3 cup granulated sugar |
| 3/4 teaspoon salt |
| 1 teaspoon baking powder |
| 1/2 teaspoon baking soda |
| 2/3 cup cold butter, cut into small pieces |
| 2 cups strawberries, chopped |
| 2 teaspoons Mexican vanilla, or vanilla extract |
| 1/2 cup buttermilk |
| 2 tablespoons raw coconut sugar or granulated sugar |
Ingredients for the Whipped Coconut Milk
| 1 can (14 oz.) coconut milk (full fat), chilled for 8 hours |
| 2 tablespoons powdered sugar |
| 1 teaspoon vanilla extract |
Strawberry Shortcake Scones with Whipped Coconut Milk Directions
- In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Using a pastry cutter or fingers, mix in butter. Leave some chunks of butter to make it flaky and tender.
- In a medium bowl, whisk together eggs, buttermilk, and Mexican vanilla. Pour wet ingredients into flour mixture. Add strawberries. Stir mixture.
- Place two sheets of parchment paper on a sheet pan and lightly flour. Divide dough in half. And place on prepared parchment paper. With floured hands, shape into two 6” circles. It should be about 3/4” thick. Run cold water over a knife and slice each circle into 6 wedges. Sprinkle coconut sugar on top. Place in the freezer for 30 minutes for the best texture and highest rise.
- While the scones are in freezer, preheat oven to 425 degrees F. Bake for 20-25 minutes or until lightly browned.
- Just before serving, chill metal bowl and whisk attachment in the freezer. Separate fat from liquid of coconut milk. Place fat in chilled bowl and whip until creamy about 1 minute. Add powdered sugar and vanilla and whip for an additional minute. Serve scones with coconut whipped cream and fresh strawberry slices if desired.
