These Sweet and Savory Scones - Lemon Coconut White Chocolate & Pesto - are easy, made in a muffin tin, and have fluffy centers with crunchy exteriors! showmetheyummy.com #ad #scones @PamelasProducts
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5 from 1 vote

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Side Dish
Cuisine: American
Keyword: sweet and savory scones
Servings: 28 scones
Calories: 200kcal
Author: Jennifer Debth

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!

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