Coconut Cranberry Scone
Ingredients
- 1 cups all-purpose flour (preference)
- ½ cup naturalvert coconut cranberry granola
- 2 Tablespoons cane sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1/3 cup unsalted butter, cold and cubed
- ¼ cup shredded unsweetened coconut (to enhance flavor)
- ½ cup dried cranberries
- ½ cup plus 1 tablespoon full milk
- 1 teaspoon vanilla extract
- milk for brushing on top
Instructions
- Preheat your oven to 400˚F. Line a baking sheet with parchment paper and set aside
- Place granola in food processor to fine.
- In a large bowl combine granola flour, flour, granola, sugar, baking powder and salt together.
- Add butter to the flour mixture. Use a pastry cutter, cut butter into flour mixture until small pieces size crumbs form.
- Add coconut shreds and dried cranberries, stir to mix.
- Add milk and vanilla, mix until the dough becomes solid (your mixture will seem dry).
- Pour mixture out onto a work surface and bring together (gently, not to over mix). Pat and shape into a rectangle approx. 1 inch thick. Using a sharp knife cut the rectangle in half, and then cut into 5 triangles on each side (giving you approximately 10 scones).
- Place each triangle on your lined baking sheet approx. 1-2 inches apart.
- Brush the tops of the scones with milk.
- Place the baking sheet with the scones in the freezer for 10 minutes.
- Then bake for 15-18 minutes or until bottoms are browned and scones have puffed and set in the middle.