Orange Coconut Scones

Sunday morning breakfasts aren’t always the best planned meals. Sometimes I start baking before I really know what I want to make. Sometimes I decide to make something, only to discover half way through that we’re missing an ingredient.

Both of those happened this morning. I grabbed a recipe for oat scones, not really wanting them, but not having any better ideas. On my way to the flour bin, I passed the fruit bowl, spilling over with oranges. I could make orange oat scones! I grabbed an orange and started considering how the recipe would change with the addition of grated orange peel. By the time my consideration was over, the new recipe bore little resemblance to the one I was technically following.

I was cutting the butter into the flour mixture when I remembered there were no eggs in the house. Well, I’d have to make my scones without an egg. No problem—scones are just biscuits fancied up with egg and sugar anyway. They’d be fine.

They were more than fine.

They were downright delicious.

So next time you think you want to make oat scones, but decide not to at the last minute, and then find you have no eggs in the house, try these lovely, light and tasty orange coconut scones!

1 1/2 cups wholemeal flour
1 cup old-fashioned rolled oats
3 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
110 g (7 Tbs) cold butter
grated rind of 1 orange
1/2 cup shredded coconut
1/2 cup + 2 Tbs orange juice
1/2 tsp vanilla

Combine the flour, oats, sugar, baking powder, baking soda and salt in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the orange rind and coconut. Combine orange juice and vanilla in a measuring cup or small bowl, and then add to the flour mixture. Stir just until moistened (you may need to add a touch more orange juice). Knead briefly to bring the mixture into a ball. Pat the dough out on a floured countertop into a round about 1.5 cm thick (a generous half-inch). Cut into 12 wedges. Place wedges on a greased baking sheet and bake at 210ºC (425ºF) for 13-15 minutes until golden brown.