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  • 執筆者の写真Michie

#148 / Vegan Rich Coconut Scones (biscuits) / ヴィーガン リッチなココナッツスコーン(ビスケット)


ヴィーガン ココナッツスコーン











材料 (6個分)


* 薄力粉 120g

* ココナッツファイン 30g

* 砂糖 20g

* ベーキングパウダー 小1

* 塩 小1/4

* ココナッツオイル 大1.5

* ココナッツミルク 75cc (70g, 冷たいもの)

* リンゴ酢 大1/2


1. オーブンを200度に余熱する。

2. ココナッツミルクにリンゴ酢を加えよく混ぜる。

3. ボールにDRYの材料を混ぜ合わせる。

4. ココナッツオイルを加えてポロポロと細かい塊になるまで手で混ぜる。

5. 4に2を加えてこねないようにさっくり混ぜていく。

6. まだまとまらないくらいの状態でクッキングペーパーの上に取り出し、カードを使ってまとめる。

7. 伸ばしてカットして重ねる(ビデオ参照)、を4,5回繰り返して生地をまとめ、2cm厚み程度に伸ばす。

8. 6等分にカットし、クッキングシートの上に離して並べ、オーブン板にのせる。

9. 200度に余熱したオーブンで約18分、焼き色がつくまで焼く。


I have posted vegan scones made with coconut milk several times, but this time I’m adding coconut fines for a richer coconut flavor.

They are delicious freshly baked, cooled and moist, or re-baked crispy in the toaster or on the grill.It is somewhat difficult to get the dough to come together, but the trick is not to knead it. Use a scraper to press down until well combined several times as you see in the video.

The looseness of the dough also depends on the amount of fat in the coconut milk.

During hot weather, both the oil and coconut milk will melt, so the dough may become loose easily.

You may find that the dough is also sticky, not at all like in the video.

But don't panic, don't worry, just keep going.

Don't knead, but keep layering in the same way of the video. At the end, cut it appropriately and divide it up, even if you have to force it somehow. Surprisingly, the crispiness and delicious taste are the same.

Although not shown in the video, if you sprinkle matcha powder when cutting and layering the dough, you can create a green layer, which is also very pretty. You can also use matcha or cocoa powder if you like.


Ingredients (6 scones)


* 120g flour

* 30g fine shredded coconut

* 20g sugar

* 1 tsp baking powder

* 1/4 tsp himalayan salt

* 1.5 tbsp coconut oil

* 75cc coconut cream (70g, cold, mix well before use)

* 1/2 tbsp apple cider vinegar


1. Preheat oven to 200C.

2. Add apple cider vinegar to coconut cream, and mix well.

3. In a large bowl, whisk together dry ingredients.

4. Add the coconut oil, then rub in with your fingers until mixture resembles breadcrumbs.

5. Add coconut milk mixture and mix quickly until a crumbly texture forms. Don't knead.

6. Transfer to a counter top lined a parchment paper and combine with a pastry cutter. Stretch and fold for about 4,5 times. (Check the video)

7. Make the dough into about 2cm thickness, divide the dough into 6 and place them on an oven tray lined parchment paper.

8. Bake for about 18 minutes on 200C, or until they begin to turn golden.


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