Coconut Scones

Tropical coconut scones are perfect for mornings, midday snack times, or on-the-go! You can butter them all up you want, or choose the vegan path and use margarine. Add a toasty flavor with oven roasted coconut flakes! I like making a big batch of these scones and throwing them in the freezer for later use.

Servings 8

Ingredients:

1/2 cup shredded coconut, sweetened
5 Tbsp light margarine, cut into small pieces
2 cups flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup light coconut milk, can

Directions:

Preheat oven to 350 degrees F
Spread shredded coconut on a pan and toast in the oven for about 7 minutes; all ovens cook differently so watch the coconut so it doesn’t burn (you don’t have to toast the coconut)*
Once done, place on a plate or bowl to cool down
Raise oven temperature to 400 degrees F for baking the scones
In a bowl, mix the flour, sugar, baking powder, and salt
Cut the margarine into small pieces and rub into the dry ingredients, until incorporated
Add shredded coconut
Lastly, add the coconut milk
Bring the dough all together and turn out onto a floured surface
Cut scones into small wedges and bake for 10-15 minutes, 15 minutes

*You can either toast or not toast the shredded coconut. I tried both and leaving it un-toasted makes the scones taste sweeter and moister. Toasting the coconut makes them less moist but gives the scones more color.

*Another option is to replace the light coconut milk with coconut yogurt, preferably with low saturated fat – Dannon Greek Light & Fit or Oikos Triple Zero (add 2 single serving cups, 10.6 oz)

Nutrition per Serving: 202 calories, 3g protein, 32g carbs, 1g fiber, 7g fat, 4g sat fat, 234mg sodium