1 cup whole wheat pastry flour
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
Pinch of freshly grated nutmeg
1/2 teaspoon grated lemon zest
1/2 cup organic coconut spread
2/3 cup unsweetened flax milk
1/2 cup frozen strawberry chunks
1/2 up frozen rhubarb chunks
2 tablespoons local honey, for brushing
Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
Use a whisk to mix flour, baking powder, salt and sugar, nutmeg and lemon zest together in a large mixing bowl. Add cold coconut spread by small chunks to the bowl. Use chilled pastry cutter to mix coconut spread into flour mixture until it resembles coarse sand. Pour in cold flax milk. With a gentle touch, use a spoon to mix until just combined.
Transfer dough to a lightly floured work surface. Working quickly, pat the dough into a rectangle about 12 inches long and 4 inches wide. Evenly distribute the frozen chunks of fruit over the dough. Press the fruit to embed the chunks into the dough. Fold one long side into the middle. Fold the other long side over to cover the fruit. Pat to seal.
Cut the rectangle into 4 squares. Cut each square in half diagonally to form 8 triangles. Place triangles on parchment-lined baking sheet. Brush the top of each one with honey. Bake scones in preheated 425-degree oven for about 15 minutes, until done. Remove from oven. Transfer scones to wire rack to cool slightly before serving. Makes 8 scones.
- Recipe courtesy of Sue Doeden