Vegan grapefruit & coconut scones with oats...

Who doesn't  like scones (drop biscuits for my American friends)? But why stick to plain ones, when there's so many options out there?! There are plenty of scones with cherries, apples or raisins, but how about other fruit, how about... grapefruit? 

So we know why grapefruit, but where the coconut come from in all this? Well, when making scones you use milk, buttermilk or yogurt, and as I'm on a dairy free (plant based) diet I had coconut soya yogurt sitting happily in my fridge. 

Grapefruits, coconuts, and there was me thinking straight away of tropics! So I decided to follow my chain of thoughts and play with that mix of flavours even more, and add a bit of coconut into the dough itself and on the top. Result - fantastic! Crumbly, slightly moist scones with zingy grapefruit and that calming, cooling coconut. Simply delicious!

TIP -> How To Segment the Grapefruit: 

Slice off the bottom and top of the grapefruit and use a sharp knife to cut away the peel and white pith. Follow the line between the pith and the fruit "flesh" to have nice and clean cut, follow the natural curve of the fruit. Slice in between the white skin segments to release the wedges. There you have it - grapefruit "fillets" :)

How to make it...

Ingredients:
- 1 3/4 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 Tablespoon desiccated coconut
- 1/4 cup granulated sugar + more to sprinkle on top
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 grapefruit, zested and segmented
- 110 g cold vegan butter or spread, cut into 1 cm cubes
- 3/4 cup coconut yogurt
- 3 Tablespoons maple syrup
- some coconut shavings and sugar for the top

Method:

- Preheat the oven to 200 C (390). 

- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together flour, oats, sugar, baking powder, baking soda, salt and grapefruit zest. 

- Add the cubed butter and using your fingers rub the butter into the flour mixture, until it resembles sand/small crumbs.
- Add the coconut yogurt and honey to your flour mix, and combine everything together quickly with a spoon or your hands, until all of the ingredients come together. 

- Add the grapefruit pieces as the very last thing. Quickly and gently incorporate them into the scone mixture, don't be too rough, as to not smash them too much.

- Turn the scone dough out onto a lightly floured surface. 

- Form into a 1,5 cm thick, and about 15 cm long rectangle. 

- Cut the dough into 8 squares/rectangles using a sharp knife, dipped into a flour. 

- Place the scones on the prepared baking sheet and sprinkle the tops with sugar and coconut shavings.
- Bake for 20-15 minutes, or until golden brown on top and firm, but still soft in the center. 

- Cool for 15 minutes before serving, not to burn yourself. Best enjoyed on the day of baking.

Smacznego!

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