Equipment
* optional
Ingredients
Dry Ingredients
- 260 g whole wheat pastry flour
- 50 g cane sugar
- 12 g baking powder
- 2 g ground ginger
- 3 g fine sea salt
- 30 g unsweetened shredded coconut
Cold Fats & Mix-ins
- 85 g unsalted butter, very cold, cubed
- 40 g crystallized ginger, finely chopped
Wet Ingredients
- 120 ml coconut milk, cold, full-fat canned
- 5 ml vanilla extract
Topping
- 10 g turbinado sugar
Nutrition (per serving)
Method
Preheat the oven to 205°C (400°F). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat pastry flour, cane sugar, baking powder, ground ginger, salt, and shredded coconut until well combined.
Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Toss the chopped crystallized ginger into the flour mixture ensuring the pieces are coated and not stuck together.
Make a well in the center. Pour in the cold coconut milk and vanilla extract. Stir gently with a spatula just until a shaggy dough forms. Do not overmix.
Turn the dough onto a lightly floured surface. Gently pat it into a circle approximately 2.5cm (1 inch) thick. Use a bench scraper or knife to cut the circle into 8 equal wedges.
Transfer wedges to the prepared baking sheet, spacing them 5cm apart. Brush the tops with the reserved coconut milk and sprinkle with turbinado sugar.
Bake for 18-22 minutes, or until the tops are golden brown and the edges look set.
Remove from the oven and transfer to a wire rack to cool slightly before serving.
Chef's Notes
- Using whole wheat pastry flour is crucial here; regular whole wheat flour has a higher protein content that will result in a tough, heavy scone.
- Canned full-fat coconut milk provides the best tenderness due to its fat content. If using carton coconut beverage, the scones will be drier and less rich.
- Ensure your baking powder is fresh. Whole wheat flour is heavier than white flour and requires active leavening to achieve a good rise.
Storage
Refrigerator: 3 days — Store in an airtight container; texture is best fresh.
Freezer: 3 months — Freeze unbaked wedges for best results, baking from frozen with added time.
Reheating: Warm in a 150°C/300°F oven for 5-8 minutes to restore crispness.
