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: easy, lemon coconut white chocolate, pesto
Servings: 28 scones
Calories: 200kcal
Author: Jennifer Debth
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
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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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