Ingredients for Coconut Scones
| Whipped Cream 55g | Egg 1 |
| Sugar 20g | Coconut Flakes 30g |
| Baking Powder 5g | Milk Powder 10g |
| Low-gluten Flour 150g | Coconut Oil 40g |
Instructions for Coconut Scones
Step 1
Mix the whipped cream with the egg. Add sugar and mix well. Add coconut flakes and mix well. Add baking powder and mix well. Add milk powder and mix well. Sift in the low-gluten flour and mix well.
Step 2
Add coconut oil and knead into a dough. The coconut oil I used was initially solid and I had to melt it in a hot water bath before adding, so it was half solid and half liquid when added.
Step 3
Spread some parchment paper, press the dough flat and tidy the edges, then freeze for 20 minutes.
Step 4
Take out and cut into any shape you like.
Step 5
Press a chocolate on top.
Step 6
Preheat the oven to 200°C, bake for 20-30 minutes, until golden brown.
Step 7
If baked longer, it will become crispy biscuits, speaking from experience.
Step 8
Once baked, they will smell delicious. I packed them in snowflake cake packaging for easy carrying and snacking on the go.
