Ingredients (14-16 scones)

• 1 cup / 130 g all-purpose flour
• 1/2 cup / 60 g whole-wheat pastry flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 1 tablespoon / 12 g sugar
• 4 tablespoons / 2 oz. / 56 g coconut oil, cold (so it is hard)
• 1/4 cup / 20 g unsweetened shredded coconut (dried)
• An Asian pear, to be grated later to obtain 2 1/2 oz. / 70 g grated pear; Asian pears are ideal here because they are firm and juicy
• 1/2 cup / 120 ml well-stirred [homemade] kefir or buttermilk
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons shredded, unsweetened coconut for the topping

Instructions

Preheat oven to 425 F. Line a baking sheet with a silicone baking mat or a piece of parchment paper and dust the surface lightly with flour.

Measure the dry ingredients (the first six of the list) and put into a food processor fitted with the steel blade. Break coconut oil into pieces and add to the food processor. Pulse a few times for 3 seconds until the mix resembles coarse meal. Transfer to a bowl and stir in the coconut.

Wash, quarter and core the pear then grate the required amount using the coarse side of a hand grater. In a small bowl, with a fork stir the pear into the kefir or buttermilk then stir in the vanilla extract (the wet ingredients). Pour the wet ingredients into the bowl with the dry ingredients. Stir until the ingredients are just combined.

Turn the dough onto the lined baking sheet. Dust the surface of the dough lightly with flour and with delicate hands shape the dough into a 7-inch wide square. Sprinkle the coconut on the dough. With a bench scraper, cut the dough into four strips lengthwise and then crosswise to get 16 small squares. With the help of the bench scraper, separate the pieces, so that they are an inch apart. If the corner pieces are much smaller than the others, join them. You should end up with 14-16 scones of comparable size.

Bake for 15 minutes, then check the bottom of one scone: if it is golden brown, they are ready, otherwise, bake for two more minutes and check again. When ready, move the scones onto a rack and serve warm or at room temperature.

Once cooled completely, the scones can be frozen. When you want to serve them, put them straight in a 350 F oven for 8-10 minutes.

Go to the full post on scone pera e cocco / pear and coconut scones