Your New Brunch Recipe: Strawberry Coconut Scones

Combine the dry ingredients:

Measure the flour, brown sugar, baking powder, baking soda and salt into a medium mixing bowl. Add the coconut oil, using a pastry cutter to incorporate the coconut oil into the flour. (There should still be a few pea-sized pieces of coconut oil throughout.)

Gently fold in the strawberries.

I added a bonus of chocolate chunks here because I was cooking for my chocoholic family!

Combine the wet ingredients:

Whisk together the coconut cream and egg, in a separate mixing bowl, until no streaks of egg yolk remain.

Pour the wet mixture into the bowl of dry ingredients. Use a wooden spoon or dough whisk to gently mix the wet and dry ingredients, just until all of the flour is absorbed and the dough begins to come away from the sides of the bowl.

Divide the dough in half, then gently pat it into two disks, ½ inch thick and 6 inches across.

Wrap the disks of dough with plastic wrap and refrigerate for at least 1 hour.

Waiting is the hardest part!

Cut the chilled disks of dough into 8 wedges each. Place them an inch apart on the lined baking sheet. While cutting the disks, line a baking sheet with parchment paper, or a silicone baking mat if you have one, and preheat the oven to 350°.

Finally time to bake! Bake the scones for 15–18 minutes, until lightly browned.

While the scones are baking, whisk together the glaze ingredients in a small bowl.

While the scones are still warm, dunk their tops into the glaze, then set them on a cooling rack. (Let cool until the glaze has fully set.)

Now grab a cup of coffee and enjoy! You are now a scone making, brunch serving pro!