Easiest Scones Ever – Light, Fluffy, Vegan, and Only 3 Ingredients!
Soft, crumbly insides under a crisp, browned exterior of a regular scone without the extra technique or ingredients.
Scone technique is very similar to biscuit making, whereas you cut butter into a leavened flour mixture and then stir in cream. But did you know that you can get the same soft, crumbly insides and crisp, browned exterior with none of that technique? It’s called a Cream Biscuit and it’s an old method. I used the classic ingredient proportions for this recipe. Your mixture may seem too wet but if you make it with a gentle hand and very fresh ingredients, you will see the flour and coconut milk fluff up!
Some notes about the ingredients used:
Flour- You must use FRESH self-rising flour for this recipe. Stale or old self-rising flour loses it’s rising power with time. I also have a recipe below using regular all-purpose flour.
Coconut milk- When you pop open a can of coconut milk you will notice that there are two layers, the coconut cream and the coconut water- just stir these two layers together until you get a nice smooth mixture. It doesn’t have a strong coconut flavor, just a great comparable creaminess to heavy whipping cream. If you have extra, it freezes nicely. Do not use light coconut milk or the kind that comes in boxes for use on cereal, as both are too watery. You can also substitute heavy whipping cream.
Let's Bake!
Preheat the oven to 425 degrees F. Then In a medium bowl, mix flour, sugar, and any additional stir-in’s together. Note: You must use FRESH self-rising flour for this recipe. Stale or old self-rising flour loses it’s rising power with time. You will end up with wallpaper paste instead of fluffy scones if you use it. Not good!
Stir in 1 and a 1/2 cups room temperature coconut milk or heavy whipping cream until just combined, don’t over-mix!
Dump the mixture onto a floured surface and very gently fold 4 to 5 times until mixture is a nice even texture and no longer sticky. If you over-mix or over-work your dough, you will not get light, fluffy scones. The texture of the dough is dependent upon the additional flour added during this step. If your dough is still too sticky, add a little bit more flour and fold a couple extra times.
Shape into an 8 in square and cut into 8 triangles using a pizza cutter or sharp knife. It should be about an inch thick. Keep pieces together.
Brush the additional Tablespoon of coconut milk on the tops and sprinkle with the additional sugar. Bake on the top rack of the oven, for 17 to 20 minutes. You can keep them together or separate them for a crispier scone.
I made a quick grapefruit glaze for my scones by mixing 2 teaspoons of grapefruit juice and 1/4 cup powdered sugar. Drizzle glazes on top of slightly cooled scones. Serve fresh from the oven with jams, butter, teas, and coffee.
3 Ingredient Easiest Scones Ever - Light and Fluffy
Yields 8
Ingredients (Option 1)
2 cups fresh Self-Rising Flour, plus 1 to 2 Tablespoons of additional flour if necessary*
2 Tablespoons Sugar, plus 1 teaspoon
1 1/2 cups canned room temperature, stirred, Coconut Milk or Heavy Whipping Cream, plus 1 Tablespoon
Ingredients (Option 2)
2 cups fresh All-Purpose Flour, plus 1 to 2 Tablespoons of additional flour if necessary
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 Tablespoons Sugar, plus 1 teaspoon
1 1/2 cups canned room temperature, stirred, Coconut Milk or Heavy Whipping Cream, plus 1 Tablespoon
Instructions
Preheat the oven to 425 degrees F.
In a medium bowl, mix flour, and sugar.
Stir in coconut milk until just combined, don't over-mix!
Dump the mixture onto a floured surface and very gently fold 4 to 5 times until mixture is a nice even texture and no longer sticky. Do NOT over-mix the dough. The texture of the dough is dependent upon the additional flour added during this step. If your dough is still too sticky, add more flour and fold a couple more times. Be very gentle with it.
Shape into an 8 inch square and cut into 8 triangles using a pizza cutter or sharp knife. It should be about an inch thick. Keep pieces together.
Brush the additional Tablespoon of coconut milk on the tops and sprinkle with the additional sugar.
Bake on a parchment lined baking sheet, on the top rack of the oven, for 17 to 20 minutes.
Let cool for 2-3 minutes before adding any optional glazes.
