12 Servings

Ingredients for the Scones:

2 Oakdell Omega-3 Eggs
3 cups all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon 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
1/2 cup buttermilk
2 tablespoons raw coconut sugar or granulated sugar
Ingredients for the Whipped Coconut Milk:

1 (14 ounce) can coconut milk (full fat), chilled for 8 hours
2 tablespoons powdered sugar
1 teaspoon vanilla

  1. 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.
  2. In a medium bowl, whisk together eggs, buttermilk, and Mexican vanilla. Pour wet ingredients into flour mixture. Add strawberries. Stir mixture.
  3. 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.
  4. While the scones are in freezer, preheat oven to 425 degrees F. Bake for 20-25 minutes or until lightly browned.
  5. 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.