The breakfast is a bit of an institution among us, and when nothing has been prepared, and that the only thing left in the cupboard are rice cakes, and well I can tell you that the mornings are a little less singing (even though I enjoy it quite well a rice cake with peanut butter and a banana cut into slices from above !). In short apart from the traditional pancake breakfast Sunday, during the week we alternate between banana bread, granola and scones. And as the summer arrives, so if I assure you it is always well planned for the 21st of June, I have created a small recipe of scones with strawberries and light (yes, the jersey coughed coughed !). A base of coconut milk and coconut oil, this little recipe will, I’m sure (method Coue hello !), a little sunshine in your breakfast.

As for me, I hope very much the return of the sun, because my holidays are coming up !

Scones with strawberries and coconut milk {without milk}

To 12 scones Save Print Ingredients

  • 310 g of flour T80
  • 200 g of strawberries
  • 70 g of coconut oil
  • 2 eggs
  • 150 ml of coconut milk
  • 45 g of sugar
  • 1/2 packet of yeast

 

Preparation

  • Beat the eggs with the sugar then add the coconut oil, previously melted.
  • Then add the flour, the yeast and the coconut milk, stir without over-working the dough.
  • Cut the strawberries into pieces and add them gently into the dough.
  • Refrigerate 30 min.
  • Preheat the oven to 180°.
  • Make small heaps of dough with a spoon on a baking sheet covered with parchment paper.
  • Bake for 15 minutes.

Written by Doc

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