Sweet and Savory Scones Recipe
These Sweet and Savory Scones - Lemon Coconut White Chocolate & Pesto - are easy, made in a muffin tin, and have fluffy centers with crunchy exteriors!
Servings: 28 scones
Calories: 200kcal
Ingredients
Lemon Coconut White Chocolate Scones
- 2 1/3 cups Pamela's Baking & Pancake Mix
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sweetened coconut flakes
- Zest of 1 large lemon
- 1/4 cup unsalted butter frozen
- 1 large egg cold
- 1/3 cup canned full-fat coconut milk
- 1 teaspoon vanilla
- 2/3 cup white chocolate chips
Pesto Scones
- 2 1/3 cups Pamela's Baking & Pancake Mix
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 - 1/2 teaspoon salt
- 1/2 cup freshly shaved parmesan cold
- 1 clove garlic minced or pressed
- 1 1/2 tablespoons dried basil
- 1/4 cup unsalted butter frozen
- 1 large egg cold
- 1/3 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!
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Nutrition
Serving: 1scone | Calories: 200kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 334mg | Potassium: 195mg | Fiber: 1g | Sugar: 7g | Vitamin A: 140IU | Vitamin C: 0.2mg | Calcium: 150mg | Iron: 1.1mg