Recipe: Appetizing Coconut scones (using charcoal jiko)

Coconut scones (using charcoal jiko). Switching to using coconut oil and coconut milk creates vegan scones that are easy to make and every bit as good as the original afternoon tea classic. So I accidentally made vegan scones, I didn't really mean to it just sort of happened by accident. One of my New Year's resolutions was to.

Watch the whole playlist to learn all about quick breads! If you love scones (who doesn't?) but can't eat gluten, coconut flour scones are a game-changer. Soft, sweet, and crisp at the edges, these coconut flour scones will definitely become a staple of your weekend breakfast and coffee. You can cook Coconut scones (using charcoal jiko) using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Coconut scones (using charcoal jiko)

1. It's of all purpose flour.
2. It's of salt.
3. Prepare of sugar.
4. You need of yeast.
5. You need of coconut milk.
6. It's of Lemon zest from one lemon.
7. You need of egg.

Kim Case writes that her nephew calls these jam-filled scones "coconut stones," which is no reflection on their moist and fluffy texture! With your fingers or a pastry blender, rub or cut in butter until mixture forms. Light and flaky coconut flour scones with delicious blueberries and a lemon glaze. These scones are Paleo, nut-free, and gluten-free.

Coconut scones (using charcoal jiko) step by step

1. Mix the flour, yeast, salt, sugar and lemon zest together.
2. Using coconut milk make a dough, knead for 10 minutes and then divide into small balls. Leave the balls for 40 minutes to raise.
3. Light the charcoal jiko during the 30 minute of waiting for the balls to raise, also prepare the baking pan, oil it and place the already raised balls inside the pan..
4. Beat the egg in a small bowl and apply on top of the balls. Then cover the pan and put hot coals on top..
5. It will take 30 minutes to bake or until you insert a tooth pick and comes out dry..

This coconut flour scones recipe can be made lower carb by using erythritol instead of sugar. You could try replacing the tapioca starch with almond flour but I did not. Review these step-by-step instructions for making light and flaky scones. Keep the third egg reserved for later—you are going to use it to brush the scones with an egg wash before you bake them to give the scones a beautiful, golden exterior. Although these scones are perfect, your circle need not be!