These Sweet and Savory Scones – Lemon Coconut White Chocolate & Pesto – are super easy, are made in a muffin tin, and have perfectly fluffy centers with crunchy exteriors!
Today’s post is sponsored by Pamela’s Products. All of their products are wheat and gluten-free and I think that’s really stinkin’ awesome.
There are some recipes that I completely nail the first time I make it. There are other recipes (like my gf oatmeal chocolate chip cookies) that take like 5 tries to truly perfect.
Today’s Sweet and Savory Scones Recipe was the latter, but you know what? Sometimes those are the BEST recipes. I still can’t get over how much I love those oatmeal chocolate chip cookies, and I’m telling you, the outcome of these scones was totally worth the effort.
The great thing is that I’ve already made all the mistakes for you, so you can make these sweet and savory scones with ease!
The sweet version is a lemon coconut white chocolate scone (OMG) and the savory is a “pesto” scone, complete with basil, pine nuts, and tons of parmesan cheese.
Whether you like sweet or savory, there is definitely a scone for you!
Plus.
Wanna hear the best part?
These are totally gluten free!
For whatever reason, scones are SO intimidating to me, but my goal was to bring you guys an easy, simple, fool proof way to make them.
That’s where Pamela’s Products comes in. With their Pamela’s Baking & Pancake Mix, I’ve brought you both a sweet AND a savory recipe that are both completely !! gluten free !! to please everyone at the brunch table. Can your baking mix do that?
Plus, now that spring is here, all I want to do is have brunch #allday #everyday
And I mean, how adorable would these sweet and savory scones be as the centerpiece of your brunch table?
Answer: ridiculously adorable. 😉
Before we talk sweet, I have to tell you my favorite part about this recipe.
Traditionally when you’re making scones, you shape the dough into a circle and then cut the circle into 8 equal triangles.
That’s totally not happening here.
I can NOT for the life of me make pretty triangle scones. I started to get frustrated after my 5,000,000th try, when I realized HELLLOOOO, we’re Show Me the Yummy: Easy recipes for yummy food.
So you know what I did?
I lined a muffin tin with liners and scooped the dough into the pan using a cookie scoop and called it a day.
And you know what?
I freaking LOVED them. They looked so much prettier and more uniform then anything I ever tried to shape with my hands. They also got super puffy with a sightly crunchy top.
Ok, ok, ok, they’re pretty and the texture is great, but let me break the flavors down for you, because they’re ah-mazing.
#1 Lemon Chocolate White Chocolate Scone
The base of each scone is the same: Pamela’s Baking & Pancake Mix, sugar, baking powder, salt, frozen butter, and an egg.
Then for the Lemon Chocolate White Chocolate Scone we add in sweetened coconut flakes, lemon zest, canned coconut milk, vanilla, and white chocolate chips.
The combo is outta this world. Tart lemon, chewy coconut, creamy white chocolate.
O.M.G.
#2 Pesto Scone
For the Pesto Scone, we use freshly shaved parmesan, garlic, dried basil, buttermilk, and pine nuts.
I LOVE the crunch from the pine nuts, and I mean, come on, who doesn’t love sharp parm, garlic, and basil?!
Both of these sweet and savory scones are crazy delicious and taste like spring. Bright fresh flavors all stuffed into a perfectly portable, fluffy, yet crunchy scone that would be PERFECT for your spring brunch.
– Jennifer
Sweet and Savory Scones Recipe
Equipment for this recipe
Ingredients
Lemon Coconut White Chocolate Scones
- 2 ⅓ cups Pamela's Baking & Pancake Mix
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sweetened coconut flakes
- Zest of 1 large lemon
- ¼ cup unsalted butter frozen
- 1 large egg cold
- ⅓ cup canned full-fat coconut milk
- 1 teaspoon vanilla
- ⅔ cup white chocolate chips
Pesto Scones
- 2 ⅓ cups Pamela's Baking & Pancake Mix
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ - ½ teaspoon salt
- ½ cup freshly shaved parmesan cold
- 1 clove garlic minced or pressed
- 1 ½ tablespoons dried basil
- ¼ cup unsalted butter frozen
- 1 large egg cold
- ⅓ cup buttermilk cold
- 1 (2 oz) package pinenuts scant 1/2 cup
Instructions
Lemon Coconut White Chocolate Scones
- Preheat oven to 375 degrees F and line a muffin tin with muffin liners. Set aside.
- In a large bowl, whisk together the mix, sugar, baking powder, salt, coconut flakes, and lemon zest. Using a box grater, grate the frozen butter and toss the grated butter into the flour mixture and mix it together. Set aside.
- In a small bowl, whisk the coconut milk, egg, and vanilla together.
- Combine the dry and wet ingredients. Do not overmix.
- When the dough starts to come together, gently fold in the white chocolate chips.
- Use a cookie scoop to scoop the dough into the prepared pan.
- Bake for 10-14 minutes or until the tops are golden brown and the middle has cooked through.
- Cool and enjoy!
Pesto Scones
- Preheat oven to 375 degrees F and line a muffin tin with muffin liners. Set aside.
- In a large bowl, whisk together the mix, sugar, baking powder, salt, parmesan, garlic, and dried basil.
- Using a box grater, grate the frozen butter and toss the grated butter into the flour mixture and mix it together. Set aside.
- In a small bowl, whisk the egg and buttermilk together.
- Combine the dry and wet ingredients. Do not overmix.
- When the dough starts to come together, gently fold in the pinenuts.
- Use a cookie scoop to scoop the dough into the prepared pan.
- Bake for 10-14 minutes or until the tops are golden brown and the middle has cooked through.
- Cool and enjoy!
- Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Thanks again to Pamela’s Products for sponsoring today’s sweet and savory post!
Erin
Jennifer @ Show Me the Yummy
Jennifer @ Show Me the Yummy
Blair
Jennifer @ Show Me the Yummy
Marina
Jennifer @ Show Me the Yummy