Last night my son was up, screaming for no discernible reason (I am sure he had a reason, but we couldn’t figure it out, so all we could do was hang with him, poor guy), for a lot of the night. My husband was up with him 3:30-5:30am, so I got up with the little guy at that point to let my husband get some rest before heading to work. The little dude didn’t want to be put down at all, and I had some strawberries that needed to get used up, so I thought “Hey! This is a great time to make some scones!” Not that I had ever made scones before. Despite that, they came out absolutely delicious.
1 cup chopped strawberries
3 tablespoons organic cane sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons coconut oil, melted
2/3 cup coconut creamer (like for coffee)
1 teaspoon vanilla extract
I mixed the dry ingredients, then added the wet. The dough was quite cohesive at this point so I shaped it with my hands into a disk about 1′ thick, and cut it into four wedges. I definitely could have made six or eight smaller scones, but these were nice, generous coffee shop sized scones. Bake at 400°F for 20 minutes or until edges are golden brown. Allow to cool 20 minutes before serving.
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