Most scone recipes I’ve seen use about 10 tablespoons for 2 cups of flour. You can sub maple syrup! I even made a small amount of lemon zest sugar to sprinkle on the top before baking. They easily split in half and were so tender and flavorful that I just enjoyed them plain. 20 min.intavals…they don’t go on and on… We DO NOT recommend using Trader Joe’s coconut milk or cream – the formulation has changed in recent years and is now more prone to separation and oiliness. I rolled the dough into a square and then cut it into 9 squares and cut the 9 squares into triangles. Thanks for this detailed advice i found it very helpful. If you’re baking it the day you form them, I’d just keep them in the fridge while you do so. I mix up the dried fruit and am recently mad for these made with dates, here’s my take on your cream scones with dates http://www.gobbledandgulped.com/recipes/delightful-date-scones/. I think they’re replacing my mother’s scone recipe as my go to – shhh don’t tell :). I’m totally obsessed. This is so good, I can’t help but eat it by the spoonful! I also can’t get my hands on tapioca flour here. If so, what is the difference? But… I don’t… I didn’t love the results. “Chapter 12 – Coconut”. Good luck! If you are looking for the separated old coconut milk, shake the can. All I do is take my chilled coconut whipped cream out of the fridge and whip it around with a spoon or whisk and you’re good to go! Hope that helps! Hey there! Some scones do, some scones do not. I also lightly glazed them with leftover buttermilk and dusted with sugar before putting them in the oven; might try a dusting of sugar in the raw next time, but it might make them too sweet. I am eager to try this! Hope that helps! Heavy whipping cream. Also, I can’t believe I’ve never commented on one of your recipes before! This was my first time making scones and they were the best that I ever had! I just tried this recipe today with chocolate chips and i must say, it was a really good scone which replicates the scones i’ve been having in uk! I couldn’t find a bigger fat content. always searching for the perfect scone. Tastes great! Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands! Just do a quick web search, and you'll turn up plenty of tips on using heavy cream to create ice cream in a blender. I do so all of the time with this recipe. Is there any way to make this stay frosting-like at room temperature? I just used heavy cream the use by date was 1/14/2013. But this is my standard. I used the circle method – could not be easier. We’ve been using a natural product without guar gum, chilled first in the fridge. I have a question about tapioca starch…can it be eaten raw? I changed the 3 tablespoons of sugar to 5.25 tablespoons of powdered sugar and added 1 tablespoon of vanilla. Enjoy! Might have been a dud can? Thanks for the delicious and versatile recipe! Heavy cream yields a thicker sour cream, perfect for topping everything from soups to tacos. MB you make cooking and baking inspiring and fun! The hardest part is remembering to buy heavy cream! Use a good quality brand coconut cream and it should be OK! I chilled my can if Native Forest coconut milk and removed the cream as usual. Hi Jennifer, you can certainly omit or use stevia instead. Trader’s Joe’s “coconut” milk has many additives. Really like using the food processor to blend. Distribution, Origin and Cultivation of the Coconut Palm. Definitely try it! I’ve enjoyed the recipes from this site and tastes are varying. Hope this helps! I guess he was inspired by the clotted cream I made yesterday :) They were a perfect match. Hi Tiffany, we haven’t tried Thai Kitchen coconut cream and aren’t sure how it would work. I used this recipe to make a dairy free key lime pie. In Belgium we don’t use this sytem. And now, with my scone quest fulfilled, I can move onto bigger and better things, like pickle parties and planning Sunday night’s dinner. The first batch I made got gobbled up pretty quickly but I wanted some frozen and ready to go when I’m feeling lazy. Huh!) I use a few drops of stevia and a dash of vanilla – Yum! If you prefer to make this cake completely from scratch, you may use my white buttermilk cake. Healthier options instead of the powdered white sugar? I have made these a few times since last week. Xx. Sorry :/ I’m crazy. I set on top of fridge at night and on top of stove with oven on during the day for a total of 24 hours plus the 12 hours of draining. I have had the exact same problem with the TJs coconut milk lately! I’ve made many scone recipes and this one is quite good. Works nicely to pat the dough into a square and use a bench scraper or chef’s knife to cut into squares. Adding coconut oil into the coconut cream would probably prevent it from whipping up light and fluffy like cream does. Thanks for the tip :), Yes I agree with you Trader Joe’s is the BEST Would not use anything else………… and thanks for this recipe ………, I use the Whole Foods brand of coconut milk and find that the milk fat separates every time! Also I was really surprised how quick and easy it was to make! – Use frozen butter (I prefer salted) and grate it into the dry ingredients; then there’s hardly any need to work it in, just toss with a fork and/or mash a few times with a pastry blender. I have made this recipe with fresh cranberries: amazing. It used to be said that a good countrywoman (always a woman in those unenlightened days) was someone who could get some scones into the oven before the kettle had time to boil – the idea being that if someone “dropped by” from “next door” (sometimes an hour’s drive or more, in the North) then you better be able to get them something tasty pretty quickly. Can I just chim in here a month late to say that I too made the Ina Scones last week and was totally disappointed! I just made these scones now… literally 15 minutes ago and I have never tasted such a delicious scone before! It really debunks American rock scone perceptions. Use the entire can, no sugar, just a few drops of liquid stevia (can also use powdered stevia), and if you want, a few drops of flavoring (vanilla, coconut, rum). I was happy how easy these were to make. I wouldn't use it for whipping or uncooked recipes. It will stay at room temp for a couple hours! Thanks for another great recipe that made my class very happy! Love the blueberry/fresh fruit ones from you visit to the North Fork this fall (exactly 2 weeks before my own trip to the North Fork for the first time on a wine tasting trip!). Hi Sarah, it sounds like the brand of coconut milk you used might be the issue. What could I use instead of powdered sugar? I just made these for Mother’s Day and they were wonderful!!!!! I’m guessing that using a “gold” coffee filter to separate the cononut water from the fat & solids (similar to draining off the whey to make yogurt cheese from yogurt), I’d let it drain until the top part is about the same consistency as heavy whipping cream, then mix in the sugar and vanilla, and into the iSi it goes. If a French cookbook calls for crème liquide or crème entière, those would be the equivalent of what is called heavy cream or whipping cream, even though the percentages are exactly the same. I know that this is loooooooong after the original post, but I made scones from America’s Test Kitchen cookbook this weekend, and was curious to see if you had another scone recipe…lo and behold they’re the same one! However, I tried it anyway, carefully scooping out the fatty liquid the top third of the can and it worked out just fine. You are quite a versatile lady in the kitchen! Oil Crops. By everything, I mean 1) the ice cream mixture, 2) the bowl that it will be frozen in and 3) the container that the final ice cream will be stored in. Trader Joe is owned by Aldis and they have a good selection of vegan foods and more cost effective not paying for name. I swear, these were so moist and delicious, I’ve made them three times this summer so far. Can I use coconut sugar or honey instead of the powdered sugar? Have you tried this? Thanks Deb! http://www.epicurious.com/recipes/food/views/CRANBERRY-ORANGE-SCONES-15682 (was good). I’m using TJs. YOM! We’ve made scones for years on XMAS morning but everyone said “best ever.” Key is to dice the butter in fast on a cold surface. I’m not sure how they might have been better with a low-protein flour, but I wouldn’t let the lack stop you from making these gems! Friends and family raves at thanksgiving. I just made these, my first attempt at scones. I made this, and I found that it tastes great in my coffee! Any thoughts on what I may be doing wrong? That was probably the reason for the runniness of your pie. Second, they weren’t sweet enough, but for this, I will take some blame. For blueberry scones, add a teaspoon of lemon zest. Another perfect recipe! I’m using TJs brand. It’s possible that my refrigerator isn’t cold enough. Some did contain guar gum, but others did not. I made this whipped cream yesterday to receive my non-vegan family and to show them how tasteful vegan meals can be. DELICIOUS. Sorry, I don’t have any troubleshooting tips for that. Hi Jen, it will likely be grainy. Hmm, that’s so strange! It was rock hard when I pulled it out of the fridge. I was trying to find a recipe to use up some heavy cream I had, when I stumbled upon this little gem. I’ve made them at least a dozen times since I found the recipe a little over a year ago. It generally also stays fresh for the longest amount of time as opposed to light cream or half-and-half. So if I want a drizzle of honey, jam, pat of butter or glaze, I can control the sweetness. I imagine I would have to scrape the blender and mix by hand, then start again; or do you think a handheld is the only, or best, way to create the whipped texture? I’ve tried it in the fridge and room temp with the same result. I assume this works well with an immersion blender, such as the Breville? Used 3 cans of WF full fat coconut milk. It gives it just the teeniest bit more umph. I am terrified of rolling pins, but hope to one day try rolling and cutting… We’ve had success with stevia, but wouldn’t recommend liquid sweeteners as they can deflate the coconut whip and weigh it down. Can I put the whipped cream on the cheesecake and put it back in the freezer and defrost it for 15 mins before serving? and how you sweetened & whipped it & then used it, day by day, in so many various ways, ending up with freezing the leftover coconut water to use later for smoothies. I have a sweet tooth and typically add 5/6 tbsp of sugar to this recipe to make it a sweeter scone. Buttermilk is thin and only has about 1.5 percent butterfat; it doesn’t hide much. Could you flash freeze this dough and bake it off at a later date? Option 2: Mix 1 ½ cup (360 ml) whole milk + ½ cup (120 ml) heavy cream (36-38% fat). Oh shucks, that Amazon link is kaput. Thanks so much for the sweet note and lovely review, Julie. If more than overnight, I’d transfer them to an airtight freezer bag until needed. Diana — An egg would make it more cakey or even spongy, a little less light/crumbly. This is my first time making vegan whipped cream and I was wondering about the icing sugar. Sorry to hear that brand didn’t work out! Dana you should try it!!! I just made this for a party . Hi JP, Just made these as a New Year’s morning treat for my husband, who loves scones. Better luck with your next can! I made that mistake once, and ugh! I’ve recently had good results with coconut sugar. We buy the Hershey’s cinnamon chips. Someone told me this trick and I was wondering if anyone knows if it’s true. Once I made them they became my go-to recipe :). sad. bah! What can I use instead? My second try was a success!, I used the Thai coconut milk and did the shaking trick, if it slushed too much I put it back, if the slush was more solid then it made it in the shopping cart after I got home I put the can in the fridge for a day, don’t shake it, you want it to separate, once you open the can it looks like coconut cooking solid oil, that’s is exactly what you want, leave the milky substance in the can. ..however the monkeys are free to walk around, check things out, hang out with the men…eat things they like…it appeared very calm and friendly…so it is amazing how the monkey knows to knock down only the ripe coconuts…the owner will remain below the monkey…yell his “ques” when its time to change trees…when the trees are close enough to one another the monkey…can jump.or fly from one tree to the other….its amazing to watch…the monkeys work doing. Using 11/2 as the base then add the cream cheese, vanilla, etc. He hates raisins, craisins, and all similar things in baked goods so I made them plain. Its best to make your own milk, you get more from 1 coconut too!! We recommend using coconut cream. Budget is approx. Do not use light coconut milk because it won’t turn out. Thanks! Better luck next time! I have seen this done but Unfortunately Trader Joe’s doesn’t have their coconut cream in the brownish can which I used in tons of recipes. Ugh :(. I should probably chop the cranberries the night before when I’m not so sleepy and have less risk of the loss of fingertips in the chopping process. I needed shortcakes for some strawberries I bought today and decided to try this recipe because it looked so simple. Thank you so much for this recipe. Hi Andy and Erin, it sounds like the brands of coconut milk you used were the problem. That means that in the U.S., you'll need to reach for either a carton of whipping cream (which runs between 30 and 35% fat) or heavy cream (at least 36% fat). I used this because I love the flavor and so does my family. I’m trying to make a point (in newer recipes) to note that I’m talking about table salt. I had to run to the store again (quite inconvenient) to buy more heavy cream … Yum! When the cream is cold, these bubbles are held in place by a network of tiny globules of solid fat, which allow the cream to eventually expand into a light, airy mass. woohoo! Also, my world has been blown by adding rosewater and serving with rosewater-and-sugar-macerated strawberries. There’s nothing light and fluffy about it. Thanks for this recipe. Mary, for an unsweetened variant you could use coconut flour – you can find it in the whole foods or other organic stores, it is pretty pricey though. But is because the Incas from the Incas Empiere from Perú. Will it come out the same as the canned coconut milk ? These are the best scones I’ve ever eaten. Trisha, sorry for the confusion. Best cool whip substitute ever. What can I substitute for the heavy cream . Is this the part I should be using to make whipped cream and if so why not just use pure coconut oil? I’ve found the same thing as Dana! Let us know if you give it a try! We had to order them online because our local store stopped stocking them. The higher the amount of coconut extract, the more likely it will whip for you. Good luck! See if you don’t agree. But that’s just me. Lumpy. Mind-blowing! Don't know if the cream product's the same way, but if it's 72% and you want a standard 40% heavy cream, seems to me you should add 1.8 X water to it. Great products and great prices! This was delicious! I thought I’d share my accidental variation. They look and taste like they were fried in butter..the spread way out, they seem more like pie crust. The things I do for you people! – They hardly need it, but if you have time, make your own clotted cream: pour 1-2 pts heavy cream into a small shallow casserole (1/2-1″ deep); let sit in 175 deg. i also didnt have unsalted butter, but was desperate to make them, so i used salted butter. Have you tried adding fresh fruit? I add 1 1/2-2 tsp of Lucuma powder with the 1/4 cup of powdered sugar. And surprisingly easy! After you shook the jar for about five to 20 minutes total, the cream should have abruptly turned into butter. Try it with your morning coffee and you will be in heaven. Stovetop: In a large heavy bottom pot or Dutch oven, swirl a bit of avocado oil to coat; add onion, garlic, carrots, celery and fresh mushrooms (if using), and saute for 5 minutes. It’s just going to be less of a creamy scone. I noticed while making them that this recipe uses much less sugar than most. I’ve done these with cake flour and it works great. I always look for ones without all the preservatives and least water content possible. Can I whip by hand or with a fork because I’ve not got an electric whisk. For those overachievers who think they can make this better by doing more work, I want to share that I beat mine for much longer than advised and it was a very bad idea! Sprinkle some powdered stevia or another keto sweetener, or a dash of low-carb vanilla extract on top for extra sweetness. I mix the dough up by hand until it starts to come together and then gently mix them in, but before it fully comes together and pops the blueberries I dump the mix into a 8″ round pan. New here? Coconuts are hugely expensive here where I live, probably more than 5 dollars for one in a shell. It didn’t fluff like regular whip but came out more like soft-peaked meringue. I will try it on pie, but I don’t think this batch will last long because I keep eating it by the spoonful. My little dream of scone has finally come true! You could use cane sugar, which is not usually processed in the same way. Hi Lisa! I made these this morning and thought they were great. I used the Aldi brand coconut milk they’ve been selling recently and it turned out perfectly. Otherwise, it could be the fat content of the muffins making it slippery. I made these last night as a gift for friends and they came out perfectly. My boys and I have found that the most delicious way to eat them is with homemade whipped cream and honey (my 8 year olds idea and I LOVE him for it!). Eggs add a bit more structure; scones without them are more crumbly. Can I make this without a mixer, just with an egg whisk or not possible? WOW! The two mixed together? I followed the recipe but.. added 1/3 cup sugar instead of the suggested amount, mopped the top with cream and a little more sugar. Any idea what would cause this to happen? Also just made these today pretty much stuck to the recipe (since cranberry scones were my craving anyway) and DE-LICIOUS. I’ve made this recipe countles times, and just wanted to say that lemon zest would work great. But I do not have a mixer. But if you do, let us know how it goes! Just made these with chocolate chips and subbing in homemade plain whole milk yogurt for the cream – just delicious and much much healthier! Made these with kefir instead of cream (not to pretend to sound healthy but that’s what I had on hand). Because the liquid will freeze and the fat may not separate. It will stay at room temp for a couple hours! I had the same problem as Jennifer Kim. I love how easy it is.. Because it still continues to separate, as in, the fat floats up, gradually turning into butter, while the buttermilk collects beneath it. They are so delicate! I also had made sure that I bought a coconut cream with the highest percentage of coconut in comparison to it’s rivals. They were light and airy, and I also used Almond milk instead of cream, and rather than butter I used Earth Balance because i like to bake vegan when possible. Last time I stirred in a cup of sharp cheddar and a diced jalapeño. It’s not like she messed up getting your kid into college. Remember that it expands when it freezes, so ensure your container has a little extra space. So simple. i served them to faculty wives and board members, and they raved, especially when i told them how easy it was! 4. Ah, yes, the Cook’s Illustrated cream scone. oh thanks for the quick reply.i made it 2days ago with powdered sugar i made in coffee grinder.i let it in the fridge and i noticed it eleased only a tiny amount of water these 2 days.i quess coconut is more thick than dairy cream or sth?so maybe it doesnt need a stabiliser?i dont know.i piped the whipped coconut in muffins and it was thick and amasing.but it didnt “stick” to the muffin top.i mean when i turned it to the side it fell all together.maybe i should leave the whipped coconut to get in room temperature first or its sth else wrong?i dont want quests to hold th emuffins and move it alittle and the whole frosting comes off..hahaha. Any suggestions would be greatly appreciated. If it’s still too stiff for you, add 1 Tbsp coconut milk at a time to loosen / soften. ;). It had been in the fridge overnight, and hasty me decided to see if I could hear if it separated yet. We turned to Aroyo-D ONLINE , free shipping from Amazon, after combing the local grocery stores and finding only weird US diluted crap filled with gums and additives (if it’s filled with additives, it tastes less and less like coconut. Heavy cream is a popular dairy ingredient that adds richness, flavor, and body to many dishes, including soups, desserts, and casseroles. Whipping cream (the non “heavy”) kind … I’m going to be making this to top cupcakes and wonder if piping it would be best freshly made or refrigerated over night. I made these twice in the last week. Hi Lisa, we would recommend frosting once you get there, if possible. They are very similar and I was so pleased.The scones available in most American coffee shops and bakeries are much too hearty, not to mention huge. We haven’t tried and can’t say for sure but if you experiment with it, report back on how it goes! Can you help? Far. Just used my hands to blend it all well. I am unsure how the center would hold up with just coconut cream. Hi Deb– I made these scones a couple of years ago and they were the best EVER! My one & only scone recipe, now & forevermore, with the following notes: Coconut is a tropical plant so wherever the sun is year round, there’s coconut. The most common varieties of cream are half-and-half with 10-18% milk fat, light cream with 18-30% milk fat, whipping cream with 30-36% milk fat, heavy cream with 36-48% milk fat. Pls reply ASAP. In fact, the hot scone is sitting here beside me, and it’s a gorgeous, gorgeous thing!! We of course left out the currants because that might be a fruit or vegetable and then smothered them with whip cream that left the students with giant biceps and strawberry compote (or very fancy sounding warm jam). I wonder if Savoy is still a good brand? Our faovrite is Savoy. Thank you…I also like to grate my cold butter dipping it into the flour as I grate. I do not have a handmixer unfortunately. It has become a staple in our house. I really don't have time to run to the store since I have another cake to work on. Unfortunately, it wouldn’t be thick enough. Honestly, I thought the other would be better….2 sticks of butter and 2 cups of flour… NOT!!!! I too only have a Vitamix. It might still be a good scone, but it won’t be the one I mooned over years ago (and still use the recipe of these days). We are making it again to take for a hotel breakfast this weekend. Evenly distribute half of the zabaglione cream … Anyway, I will try, then let you know – for anyone else out there who likes their desserts less sickly sweet. Hi Eleonora, we updated the post with brand recommendations and tips that might help you next time! I’ve been trying to figure out a great non-fat Greek yogurt alternative to regular whip and so far they’ve all been epic fails! Agar powder (I use Now Foods brand) works very well as a stabilizer. Coconut can be quite finicky! Thanks so much for your kind words and lovely review, Liane. It was SO delicious. Thanks, Pete. I am having one of those use-up-what’s-in-the-fridge days and had cream here, highly unusual. Yes, I do this and just put a spoonful of honey or maple syrup in the chilled coconut milk (fatty part) to use as icing on cake or pie. ?ͥ?iphone XS???`???֥???? I am not exaggerating by saying I have probably made it 20 times or more in the last couple months lol! Well, okay, I do them for me, and rather transparently most of the time, but sometimes, sometimes like perhaps during season in which one is upping the ante on output and is concerned about this ante’s effect on quality, I’m fairly certain I’m going a little further than I typically would. Yeah, Aroy D is ridiculously cheap. Love your blog and your dedication to finding the perfect scone. You need to ensure that the coconut cream you buy does not have guar gum (an ingredient to stop the seperation) in it. I wanted to tell everyone that just like making Meringue the whipped Coconut “fluff” is also susceptible to Salts, oils, dirty mixer, temp of Coconut Cream and the temp of the Mixer, mixing bowl, beaters, Over Beating. I find it amazing that people are still commenting on a recipe first posted almost 8 years ago. If so, do you use the whole can, including the liquid part, when you whip the cream? You now have heavy cream. I’d love to figure out a way to replicate the look of dispensed cream, it’s so pretty! Made these just now, and they are delicious! ); stir the remaining solids together & voila. Hi!!! Just made these, with the 8-inch pan wedge method, for a Sat. So glad you are sharing your talents with the world – clearly a great cook, fantastic writer, photographer, and you share the best photos of your beautiful boy! Let us know how it goes! That's it! Sure! Dear Deb, I hope you`ll read my comment. but seriously, you’ll never look back. Very Cool!! Wish me luck! Any suggestions own to save it. Good luck! I made two batches of these scones–one as written and one with the zest of one orange. ), Whipping with a hand mixer or stand mixer until light peaks form, Optionally sweetening with sifted powdered sugar or stevia to taste (liquid sweeteners can weigh it down. I keep the coconut milk in the refrigerator all the time. Took about 5 mins with a hand mixer to whip up. – “I can’t believe it’s not butter” instead of butter – did not like that at all. I’m planning to make a vegan chocolate pie with whipped cream on top for my moms birthday. Gave up and put in magimix. I’d like to use it on a pikelet with jam as well as pavlova. To use it, just sprinkle a teaspoon on top of the coconut cream and whip. It does have a real coconut flavor so you might want to consider what “taste” your are trying to achieve in the final product. I am going to try this recipe for the topping on her Vegan, Gluten-free Chocolate Cheesecake for my Mom’s 80th birthday party on Sunday. All the ones i try are inconsistent. (Your “Blueberry Boy Bait” cake was a particular star one summer camping trip!). We’re sorry you didn’t have great luck with this recipe. It was looking okay and we kept whipping hoping for more volume and instead it curdled. Hi Ariel, we’ll add that to our ideas list. kay — I’m unfamiliar with scones with a slit in them. I made these last night, and they ended up tasting great, but the dough was really sticky. In fact, the dairy milk repices are adaptations. The only thing that is not my favorite is the density the final product has… does anyone have any tips on how to make it lighter and fluffier? You’ll be worried by the soft dough, but ignore it and just chuck them in a very hot oven, in whatever shapes you chose, and the soft, billoughy, just a touch sweet texture will blow you away. Otherwise did everything the same, but the dough was VERY wet, not at all floury like it was last time, and I had to add lots more flour to get it firm enough to pat out and cut. I tried my best to screw these up. Do you think I could add a little raspberry puree to this to make raspberry whipped coconut cream? Do you have any suggestions on what to do before i serve it? We chilled it before dolloping on our whoopie cakes (which are amazing, thank you Dana! Hi! Lately, I have had trouble with Goya, the cream will be curdley, I wonder if they change cans in my store, Yes, I have place the can upside down, but, still remains a liquid.

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