There’s something incredibly relaxing and inexplicably elegant about Tea Time. Setting a table with (in my case) mismatched pieces of china found throughout the years at antique stores, preparing a pot of tea and arranging scones, cookies and sandwiches on platters, makes me feel incredibly domestic. It’s the preparation, more than the food that I love best. Carefully preparing each treat so they’re just right and setting the table so it’s just so is an act of love, patience and in a way form of meditation and cannot be rushed.
Scones are a definite staple of any Tea Party and these scones will stay soft even days after their initial preparation.
- 1 c tapioca flour
- 1 c coconut flour
- 2 Tbsp baking powder
- ¾ tsp sea salt, fine
- 3 tbsp coconut sugar
- 1 c lard (or unsalted grass-fed butter)
- ¾ c coconut milk, light or full fat
- ¾ c soda water
- 1 c blueberries, raw or frozen
- Pre-heat oven to 425F and line baking sheet with parchment paper
- In large glass bowl, combine tapioca flour, coconut flour, baking powder, salt and coconut sugar, stir with a fork
- Cut in the lard ¼ c at a time until mixture looks like coarse bread crumbs
- Add the coconut milk and mix into the flour with the fork until it begins to form a soft ball
- Add the soda water and continue to mix with a fork until it’s combined and set aside for 10 minutes, allowing the coconut flour to absorb the liquid
- Gently fold the blueberries into the dough ¼ cup at a time
- Roll into 8 balls (smaller or larger if you like) and place onto parchment paper, gently press and mold into a biscuit shape with your hand
- Bake the scones for 12-15 minutes or until slightly golden
- Immediately lift the scones from the sheet with a metal spatula and plate
COMMENTS: I know I’m going to be asked if coconut oil can be used in lieu of lard or butter. The answer is…I guess, but why? Here’s the thing, the texture just doesn’t turn out the same with this recipe, not sure why, but it truly turns out better with the animal fat.