We recently have visited States and I finally had a chance to taste a biscuit… for breakfast, with the gravy!!! What? If you come from America than this might not be that surprising to you. But here in England biscuit has a complete different sense and purpose. It even looks different! The biscuit that I had in States reminded me of scone that we have over here. Maybe we don’t eat scones with the gravy, but we certainly have cheesy types as well. I must admit eating the biscuit with gravy inspired me to try and marry the scone with the soup! Not just any soup, but the most british one: broccoli & stilton soup.I of course tried to determine the differences between american biscuit and british scone, but did not found that many. Although the ingredients are practically identical, the scone recipe might call for buttermilk, oatmeal or even barley (especially the most traditional recipes). So I guess the choice is yours how to call this baked delight ;-).I often bake these basic type of scones, because they are that basic that you can add any flavour you want to them. You want them sweet = add a 1-2tbsp sugar and handful of dried sultanas, you want them cheesy = add any cheese you want! I replaced butter with coconut oil, just because I believe that make the scones feel a little bit less naughty. And it works every time! Oh, I just love the consistency and the benefits of the coconut oil!
BASIC COCONUT OIL SCONES
- 150g flour
- 1 tsp baking powder
- 45g coconut oil
- 30ml milk (can be substituted with coconut milk)
- 1 medium egg (or add another 25ml of milk if you want to keep it even more basic)
1. Mix all the ingredients together (mix flour and baking powder separately first) until everything combines well and shapes non-stick dough.
2. Roll the dough 1 cm thick and by using cookie cutter cut the dough into the circles.
3. Bake the scones for about 10-15 in the preheated 180C oven. Enjoy!