2 tbsp turbinado sugar
1 tbsp baking powder
¼ tsp salt
½ cup cold coconut oil or butter, cut into chunks
1 + cup chopped fresh strawberries
2 tbsp minced basil
½ cup full fat coconut milk
2 eggs
Preheat oven to 400 degrees F. In a
large bowl stir together the dry ingredients. Scoop out or cut in butter
or coconut oil. Stir in minced basil and hulled, and quartered
strawberries. In a medium bowl stir together eggs and the milk. (Cream,
half and half, or regular milk would work here too.) Add egg mixture to
flour mixture in one pour. Stir together until completely moistened,
using your hands when necessary.
Turn out onto a parchment covered baking
sheet. Press into a 1” thick circle. Cut into 8 wedges. Brush with
extra milk and sprinkle with sugar. If you use butter instead of coconut
oil, place baking sheet with cut wedges in the freezer for up to 20
minutes before baking. It will make them magically fluffier and more
scone-y. Bake for 15-20 minutes, depending. Finish with a good dollop of
local honey or clotted cream.
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