Warm honey scones topped with vanilla infused roasted stone fruits and coconut whipped cream. Grain, gluten and dairy free options also included!
HONEY VANILLA SCONES:
- 2 cups all purpose flour (GRAIN/GLUTEN FREE USE: 1 cup almond flour, 2/3 cup tapioca starch, 1/3 cup coconut flour)
- 2.5 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons coconut oil or melted butter
- 3–4 tablespoons honey (agave or maple syrup will work too)
- 1 whole egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2–4 tablespoons of milk, just enough to make a soft dough (full-fat coconut milk or heavy cream work well, although it may require a little more.)
- vanilla sugar* or turbinado sugar for sprinkling, optional
VANILLA ROASTED FRUIT:
- 6 cups mixed stone fruits, halved or sliced and pitted (any combination of peaches, plums, cherries, apricots, nectarines, etc.)
- 2–4 tablespoons maple syrup or honey, depending on how sweet your fruit is
- 2 tablespoons melted coconut oil, olive oil, or melted butter
- 1/2 tablespoon lemon juice
- 1 vanilla bean, split, scraped, and seeds reserved OR 2 teaspoons vanilla extract
COCONUT WHIPPED CREAM:
- 2 cans of full fat coconut milk, refrigerated overnight (I like So Delicious Culinary Coconut Milk)
- 1–2 tablespoons pure maple syrup or honey
*To make vanilla sugar combine 1/4 cup sugar with the seeds of 1/2 to 1 whole vanilla bean
HONEY VANILLA SCONES:
- In a large bowl combine together flour(s), baking powder, and salt. Stir in oil, sweetener, eggs, vanilla, and ONE tablespoon of milk. Continue to add milk one tablespoon at a time just until a soft dough forms. Be careful not to overwork the dough or you’ll end up with tough scones. I chose to do round scones, but you can also do triangular shaped scones. See below for the different options:
- ROUND SCONES: After mixing, place dough between two pieces of parchment paper or on a LIGHTLY floured surface. Roll dough into a 1-inch thick circle. Using a round cutter or rim of a round glass, cut as many scones that you can from the dough. Place scones on a lightly greased or parchment paper lined baking sheet. Reform remaining scraps and repeat cutting until all dough is used up. Should get between 6-8 rounds. Sprinkle each scone with vanilla/turbinado sugar. Preheat the oven to 400F. Place baking sheet into the refrigerator to chill while the oven preheats, at least 15-20 minutes.
- DROP SCONES: After mixing, take a small handful of dough, about 1/3 cupful, and shape into a ball. Gently press to flatten into a disc and place on a lightly greased or parchment paper lined baking sheet. Repeat the process until all the dough is shaped. Sprinkle each scone with vanilla/turbinado sugar. Preheat the oven to 400F. Place baking sheet into the refrigerator to chill while the oven preheats, at least 15-20 minutes.
- TRIANGULAR SCONES: After mixing, place dough onto a lightly greased or parchment paper lined baking sheet. Shape into a big, 1-inch thick circle. Now, we’re going to cut the triangular shapes, but we’re not separating the dough. It will bake in a circle. We’re going to cut the dough like we would a pizza. Use a knife or pizza wheel to cut the circle in half. Do not separate the dough. Cut each half/semi-circle into 3 or 4 even slices (depending on how big you want them) to get the triangle shape. Leave the scones in the circular shape to bake. Sprinkle vanilla/turbinado sugar on the top. Place baking sheet into the refrigerator to chill while the oven preheats, at least 15-20 minutes.
- After chilling the dough, place baking sheet into the preheated 400F oven and bake for 12-14 minutes, or until scones have puffed up and are lightly browned.
VANILLA ROASTED STONE FRUIT:
- While your scones are chilling, prepare the fruit. Combine your pitted and sliced/halved fruit in a large bowl along with the sweetener, oil/butter, lemon juice, and vanilla seeds/extract. Gently mix together to combine flavors and then pour fruit mixture into a large baking dish (I leave the pod in there as well.) Place into a preheated 400F oven and bake for 25-30 minutes, or until the fruit is tender. Stir once or twice during baking to keep fruit moistened.
- I bake the scones and fruit at the same time (since it’s the same temperature) and stir the fruit once when I remove the scones from the oven. If I remember, I stir it again before it’s done 😉
COCONUT WHIPPED CREAM:
- Make sure the cans of coconut milk have been in the fridge for several hours (better if at least overnight.) The cream must be solid in order for it to whip. Open the cans of milk and scoop out the firm milk fat that is typically at the top or bottom of the can. Usually 1/2 the can is solid and 1/2 the can is liquid. Save the liquid for another use. Put the solid cream into your mixing bowl and add your sweetener. Use a whisk attachment, if you have one, and beat the coconut cream on high for several minutes, until light and fluffy.
PUTTING IT TOGETHER:
- Slice the scone in half lengthwise and top the bottom half with fruit and the juice from the pan. Top with whipped cream and the top half of the scone. Serve immediately.
- Category: Dessert, Gluten Free, Grain Free, Dairy Free