Since 16 Aug 2010, I have published 966 blog posts including this one and shared hundreds recipes. Some were from cookbooks and websites. Some were created by me. All were thoroughly tried-and-tested with my honest opinions.
Throughout all these years, I have been obsessed with baking and cooking. I have a huge collections of breads, cookies, chiffon cakes, waffles, pancakes and scones recipes at here. So please feel free to browse around my blog if you are interested.
At this moment, I'm proud of my achievement but not really sure what I should be heading. Should continue this blog and keep sharing my recipes? I would love to. Yet, I also ask myself... Why am I doing this? Oh well, this is my hobby. A hobby that I like, enjoy, spend a lot of time and don't make any money. LOL!
Honestly speaking, I don't really a plan to celebrate this milestone as I'm not overly excited about it. Maybe, I just a little tired finding the purpose of continuing this blog. Or maybe, I'm just a little depressed coping withe the current Covid situation.
Nevertheless, I would to take this opportunity to share a really good scone recipe. It's a recipe that created by me and I called these gula Melaka coconut scones... Or the Southeast-Asian scones! Instead of butter, cream and milk, these scones are made with cold coconut milk. Thus, they are dairy free. Plus, they are egg-free and so they are vegan too!
Proudly presenting my Gula Melaka Coconut Scones.These vegan scones are amazing! They are very moist and fragrant!
I repeat again. There is no butter, cream, milk and egg needed to bake these lovely scones! Just cold coconut milk can do the trick!
Here's a video showing how I baked these awesome Asian-fusion scones. It's straightforward, fuss-free, quick and easy! And you will see that the dough is also very easy to handle.
Music: Bensound
My kitchen is smelling so good when I was baking these scones.
These scones don't just smell good, they taste very yummy!!!
These coconut scones are a little sweet, a little salty and very moist with flaky crumbs. They have a little crisp at their sides and a nice biscuity base but only when they are freshly baked or served freshly warmed.
If you like my blog and all of my baking creations, please support me! I just want say that I'm just an ordinary full time working mom who loves to bake and share my prized recipes. Nothing monetary! So it will be nice if you can LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will motivate me to bake and share more in the future.
If you have been following and liking my blog, I also want to say a big "Thank you!!!" to you. I'm sorry that I won't be sharing any new recipes in the coming month or two due to the current depressing Melbourne Covid situation. I'm an essential worker and it is really stressful for me to juggle with work, home-schooling, high number of infections and panic buying. Everyday now is so sad and distressing...
I promise that I will be back when the Covid-19 situation in Melbourne improves. Meanwhile, please stay healthy and safe! Wear a mask and take care!
Here's the recipe.
Make ten 6 cm round scones
one 270ml can coconut milk - regular with 24% fat
50g (1/2 cup) fine desiccated coconut
200g (1 1/3 cup) self-rising flour*, plus more for dusting and rolling if required - I didn't need any extra
1/2 tsp salt
20g (2 tbsp) finely chopped gula Melaka**
For the topping:melted or liquid coconut oil or neutral-tasting vegetable oil, for brushing 20g (2 tbsp) finely chopped gula Melaka**10g fine desiccated coconut
*Please DO NOT replace self-raising flour with plain flour (or all-purpose flour) plus baking powder. Although the chemistry of both self-raising flour and baking powder added are the same, the raising strength of self-raising flour has shown to be the best for making scones!!! Besides, adding excessive baking powder into plain flour won't work too because too much baking powder will cause the scones to have a yucky metallic aftertaste.
** It's ok if there is small chunks of gula Melaka.
On the day before the bake:
Transfer coconut milk into a container and place it the fridge to chill overnight. I prefer not to store food in a can / tin in the fridge as the can / tin might become rusty in the fridge.
On the day of bake:
Preheat oven to 180°C/350ºF. Line baking trays with baking paper.
Spread desiccated coconut on one baking tray and bake for 3 mins or until fragrant and the edges of the desiccated coconut are golden. Set aside to cool slightly.
Increase oven temperature to 240°C / 460°F or 220°C / 430°F fan forced and let it pre-heat.
Sift flour and salt into a large mixing bowl. Add toasted desiccated coconut and gula Melaka. Stir to combine, then make a well in the center.
Remove coconut milk from the fridge and you should see a layer of solid. Mix the coconut milk briefly into a crumbly mixture.
Add 120ml (1/2 cup) cold coconut milk into the flour mixture. Use one or two blunt round-edged knife/knives to mix with a cutting action until mixture forms a dough. Add the remaining coconut milk tablespoon by tablespoon until mixture is totally moistened. It's ok to use all if required. Using your hands, gather all crumbs to form a dough but do not knead the dough!!! It is IMPORTANT not to overwork dough.
Transfer dough onto a lightly floured non-stick surface. Use a lightly floured rolling pin to flatten and roll the dough into a flat round with about 2-3 cm (1 inch) thickness. Using a lightly floured 6 cm round cookie cutter, cut the dough into rounds and arrange them on the prepared tray, about 2 cm (3/4 inches) apart. It's ok that the scones are not neatly shaped because they should not be over-worked.
Use a pastry brush to lightly brush the top of each scone with coconut oil or vegetable oil. Combine 20g finely chopped gula Melaka and 10g untoasted desiccated coconut. Sprinkle each top generously with about 1/2 tsp gula Melaka or until all of the topping mixture is completely used up. Use a small spoon to press the topping gently onto the scones.
Bake in the middle of the preheated oven for 4 mins. Reduce the oven temperature to 220°C / 430°F or 200°C / 400°F fan forced and continue to bake for 10 mins or until the scones are golden and cooked through. It is important NOT to under-bake scones! Serve warm, split and topped with kaya and butter or nothing! Trust me, they are very nice on their own. Best eaten on the day when they are freshly baked.
Store scones in zip-lock bags and in a freezer for up to 2 weeks. To reheat, arrange the frozen scones (no thawing required) on a lined baking tray and bake them in a preheat oven at 200°C for about 10 mins or until the scones are lightly crisped and warm again.
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