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Coconut Anise Scones

Andre Prost Coconut Milk and anise team-up for a totally delicious, dairy-free scone. They make a delightful addition to any special breakfast, brunch or tea!
TIME
20 minutes to assemble
16-18 minutes to bake
Total time: 36-38 minutes
YIELD
16-18 scones
INGREDIENTS
3 cups plus 3 tablespoons all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sweetened flaked coconut
1-2 tablespoons anise seeds (depending on preference)
1 cup Andre Prost Coconut Milk (found in the baking section)
1/3 cup coconut oil, melt if solid
2 eggs
1/2 teaspoon coconut extract

Optional glaze:
1 cup sifted confectioner’s sugar
2 tablespoons melted coconut oil
Large pieces of flaked coconut
DIRECTIONS
Step 1
Preheat oven to 350°. Lightly grease cookie sheet or cover with parchment paper.
Step 2
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Mix flaked coconut and anise seeds into flour mixture.
Step 3
Beat Coconut Milk, coconut oil, eggs and coconut extract in a small bowl. Pour liquid ingredients into flour mixture and mix until dough comes together. Turn dough out onto a lightly floured counter. Knead one or two turns until dough is firm enough to divide into 2 equal portions.
Step 4
Form each portion into a flat, six inch disk. Place each disk on parchment and cut each one into 8 equal triangles. A bench scraper is the best tool for this but a floured knife will work as well. Gently separate scones so they have room to expand while baking.
Step 5
Bake for 16-18 minutes until firm to touch. Cool baking sheet on a wire rack.
Step 6
Serve as is, or glaze when cool. For a decorative touch, sprinkle wet glaze with large pieces of flaked coconut.
Step 7
Optional glaze: Mix confectioner’s sugar with coconut oil and pour onto scone with a teaspoon. Sprinkle with flaked coconut or large pieces of coconut, if desired.

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