- 2.5 cups white whole wheat flour
- 2.5 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup canned coconut milk,* plus more for brushing on top
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Whisk to combine.
- In a 2-cup liquid measuring cup or small bowl, combine the coconut milk, honey, and vanilla. Whisk to blend. Pour the wet ingredients into the flour mixture and mix with a big spoon until you have a cohesive dough. If the dough is sticky and unmanageable, add another tablespoon of flour and stir just until incorporated. Repeat if necessary.
- Lightly flour your work surface and turn the dough over onto it. Knead the dough a few times, just enough to bring the dough together. Then press the dough into an even round about 1 inch thick all around.
- Use a sharp chef’s knife to cut the round into 8 even wedges, as you would a pizza. Separate the wedges and place each one on the prepared baking sheet several inches from the next. Brush the tops of the scones liberally with coconut milk and sprinkle them with the turbinado sugar.
- Bake until the tops are lightly golden brown and firm to the touch, 25 to 27 minutes. Promptly transfer the scones to a cooling rack to cool. These scones are best enjoyed the day of, but can be stored for a couple of days at room temperature, or up to 3 months in the freezer.
Tips & Notes
*Ingredient Note: Be sure to use regular (not light) coconut milk for the right texture; it’s still lower in fat than heavy cream, and lighter milks of any variety won’t work the same. If you open your can and find that the heavy cream component has separated from the coconut water, you’ll need to gently warm the two together until you can whisk them back together, either in the microwave or on the stove.