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Sprinkled Strawberry Coconut Milk Scones

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Total Time
30 mins
Servings: 16 scones
Course: Breakfast
Cuisine: American

Ingredients

  • 1 1/2 cups chopped fresh strawberries
  • 3 1/4 cups flour
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups cold butter, cut into pieces
  • 1 cup canned coconut milk + 1 tablespoon
  • 2 teaspoons vanilla extract
  • 3 tablespoons melted butter
  • 1 cup powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees. Add strawberries with 1 tablespoons of water to a blender or a food processor and blend until smoooth and pureed. Pour into a large bowl, reserving 1/3 cup and set both aside.
  2. In large bowl combine flour, sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in coconut milk, 1/3 cup of strawberry puree and vanilla extract. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
  3. Divide in half and pat into two 7-inch round circles. Brush each dough with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make rounds.
  4. Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). While scones are baking, take 3 tablespoons of the strawberry puree, 1 tablespoon of coconut milk and the powdered sugar, whisking together until smooth and glaze-like. If glaze seems too thin, add in sugar 1 tablespoon at a time. If it seems too thick, add more coconut milk 1/2 teaspoon at a time. The key is to stir well for a few minutes. The consistency and measurements may differ based on how juicy your strawberries are.
  5. Remove scones, let cool slightly, then drizzle on strawberry glaze and top with sprinkles.

Notes

  • [adapted from my favorite scone recipe]