Because there is never a bad time for scones!
For this recipe I used Turtle Mountain So Delicious Coconut Milk that you buy in the carton, not the canned pure stuff. Sooooo yummy!
1 cup unbleached white flour
2 cups whole wheat pastry flour
2 tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/4 cup sugar
1 1/4 cup coconut milk
1/3 cup canola oil
1 tsp vinegar
2 tsp vanilla extract
1 tsp each coconut and almond extracts
1/2 cup shredded unsweetened coconut
1 cup chopped walnuts
turbinado sugar for garnish
Mix the coconut milk and vinegar in a bowl and let set while you assemble the rest. Line baking pans with parchment paper and preheat the oven to 400 degrees. Whisk the dry ingredients together. Add the oil and extracts to the coconut milk mixture. Pour the wet ingredients into the dry and stir, careful not to over mix just until dry and wet are combined. Fold in the coconut and walnuts. Scoop out the mix with a 1/4 or 1/3 cup scoop onto your parchment paper, reshaping where needed. Sprinkle with turbinado sugar. Bake for 12-15 minutes or until firm to the touch and beginning to brown on the bottom.