BY CHEF VANESSA MUSI
Scones are my favorite pastries in the world, they are timeless, evergreen, and who doesn’t love them? They are a blank canvas on which you can create anything. I have made so many scone recipes, but these are close to the traditional English scones, as I have an English background. My husband raves about them! For best results, use a food processor or blender, and scale the recipe in grams with a digital food scale.
MAKES: 8 scones
- 1 ½ cups blanched almond flour (165 g)
- ½ cup coconut flour (47 g)
- ½ cup arrowroot flour (60 g)
- ¼ cup Lakanto Golden Monkfruit Sweetener
- ½ cup butter (112 g) such as KerryGold: cut into cubes and frozen
- ½ - ⅔ cup coconut yogurt such as Coyo brand or cold coconut milk from a can
- 2 tbsp ground flax seeds or substitute the same amount for collagen
- 2 tbsp aluminum-free baking powder
- 2 tsp vanilla extract or 1 tsp vanilla paste
- ¾ tsp fine sea salt
- ½ tsp xanthan gum
- ½ cup currants (other options: sultanas, dried unsweetened cherries, dried apricots chopped, 70% chocolate chopped)
- Zest of 1 Meyer lemon or orange or lemon
- Coconut yogurt or coconut cream to glaze scones before baking
- ½ cup (60 g) Lakanto Powdered Monkfruit Sweetener
- ½ cup (60 g) powdered coconut milk or coconut milk creamer
- 1 ½ - 2 tbsp macadamia or almond milk or fresh lemon juice
- ½ tsp Meyer lemon zest
- Clotted cream, whipping cream, mascarpone cream, or thick coconut cream
- Preheat the oven to 350°F. Line a baking tray with a Silpat or parchment paper.
- In a food processor or Thermomix at medium speed: mix the flours, lemon zest, Lakanto Golden Monkfruit Sweetener, baking powder, xanthan gum, and flax just to combine.
- Add frozen butter and process at medium speed until crumbly and butter is the size of lentils.
- Put all this into a large bowl. Add the currants and coconut yogurt or cream. Combine just until integrated. Do not over mix.
- Put the dough onto a Silpat or Rollpat and shape the dough into a 2” high round slab. With a metal pastry scraper, cut into 8 triangles. Shape each scone well and freeze scones on a tray for 30 minutes (they will bake better and be flakier).
- Remove from the freezer and glaze with coconut cream.
- Bake in a preheated oven at 350°F for 5 minutes until golden brown. Lower temperature to 340°F until baked through (they must be crunchy on the surface and moist inside; it will take about 15 minutes more in a convection oven).
- Cool on a perforated tray or cookie rack. These keep well for 2 days at room temp in a sealed container.
- Freeze unbaked scones for longer storage and then bake as needed (do not thaw before baking—bake frozen and add a couple minutes to baking time). They taste better the day you bake them.
- Decorate with the glaze and serve with clotted cream or mascarpone cream or whipped cream or thick coconut yogurt.
- Whisk all ingredients in a bowl by hand until a thick glaze is formed.
- If needed, add more liquid or powdered coconut milk to reach desired consistency.
- Store covered in the fridge for up to 1 week.