Coconut oil
Makes them coconut-y, but
Not in a bad way
Flaky Whole Wheat Scones
(adapted from The NYT, makes 12)
Ingredients:
- 2 c whole wheat flour (I used white whole wheat but you don't have to)
- 2 T brown sugar
- 2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 6 T solid coconut oil (this can be hard to measure; it's okay, this isn't rocket science)
- 2/3 c milk (I used soy unsweetened) + 1 T lemon juice (jarred is fine)
Instructions:
- Use a food processor or a pastry cutter to chop/mash/knead all of the ingredients together. If you're using a pastry cutter, you may need to add an extra splash of milk to make the dough come together. Try not to overwork it too much; it will be a bit crumbly, or a lot crumbly. Pea-sized lumps of coconut oil are fine.
- Cover a baking stone with parchment and shape the dough into a circle about 1 inch thick on the stone (again, it's not rocket science; don't measure it).
- Bake at 400 F for 15-18 minutes. Cool completely and slice into 12 wedges. Serve with butter and jam, or go savory. These keep well in a tupperware at room temperature.
Enjoy,
Tofu
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