Summer / Fall / Winter / Spring / Bake / Coconut Oil / LouAna / Snack / Vegetarian /
We assure you, the butter won’t be missed when the coconut oil is this good. These scones are beautifully tender, lightly sweet and come pre-jammed. The perfect breakfast or snack with a bit of tea in the afternoon.
This dough freezes beautifully (up to 1 month), or can be made the day before and refrigerated.
PREP, COOK, TOTAL TIME
Prep time: Inactive: 30 minutes Active: 15 minutes
Bake time: 20 to 25 minutes
Yields: 8 scones
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
1/2 cup LouAna® 100% Pure Coconut Oil, chilled
1 cup heavy cream
1/4 cup strawberry jam
Preheat oven to 400° F. Line baking sheet with parchment paper.
In the bowl of a food processor, combine flour, salt, baking powder and sugar. Pulse a few times to combine and break up any clumps.
By the tablespoon, drop the cold coconut oil into the bowl, scattering it around the flour. Pulse 15 times to combine. The mixture will look sandy.
Pour cream over the dough and pulse an additional 20 times. The dough will look crumbly and dry at this point.
Dump the dough onto a work surface and use the palm of your hand to work the dough just till it holds. You don’t want to overwork the dough, as this will toughen the scones. Gather the dough together into a 6- to 8-inch round. Sprinkle the entire top with granulated sugar. Cut into 8 equal pieces. Refrigerate dough for at least 30 minutes.
Make an indent into the wide end of each piece and add a heaping teaspoon of strawberry jam. Place on baking sheet, about 2 inches apart.
Bake for 20 to 25 minutes until deep golden along the edges.
Cool on a wire rack.
Scones are best served the day they are baked. Unbaked dough can be wrapped and frozen for 1 month.
Impress us with your baking prowess! Share a photo of your creation on Facebook or Instagram with #LouAnaCooking
Jammy Scones Recipe photo credit: LouAna
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