As summer begins to wind down and school schedules start to wind up, it’s good to take every opportunity you can to enjoy what’s left of it and the flavors that suit it. Perfect to make for a weekend breakfast, the inspiration for these scones, adapted from a recipe in the King Arthur Flour Baker’s Catalogue, comes from the Cuban cocktail known as a mojito. With freshly ground soft spring whole wheat flour as a background, the scones have the double hit of fresh lime and mint, with a generous sprinkle of sugar topping, and really are reminiscent of the refreshing drink. Serve with a side of scrambled eggs to round things out, and enjoy what’s left of the lazy days of summer.
(adapted from King Arthur Flour Baker’s Catalogue, June 2012)
1/2 cup extra-virgin coconut oil, refrigerated (at least 20 minutes prior to using)
2 tablespoons zest from 2 medium limes
6 tablespoons lime juice, pulp strained (you may need to reduce the amount to 4 tablespoons if using store-bought flour)
2 tablespoons minced fresh mint leaves, about 4 to 6 large sprigs
3 cups/450 grams freshly ground soft spring whole wheat flour (or store-bought whole wheat pastry flour)
5 tablespoons + 1 tablespoon organic cane sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
Preheat the oven to 400º degrees. Measure a 1/2 cup of coconut oil and refrigerate for at least 20 minutes so it will harden to the consistency of stick butter while you prep the other ingredients. Zest the limes and set aside. Juice the limes and strain out the pulp with a fine mesh sieve for a total of 6 tablespoons of juice, and set aside. Mince the mint leaves and set aside.
Measure the flour into a large bowl. Mix in the salt, the baking powder, and 5 tablespoons of the sugar. Once the coconut oil has hardened to the consistency of stick butter, remove it from the refrigerator, and scoop it into the flour mixture, breaking it up with your hands and working it into the flour until the mixture resembles coarse meal. Stir in the minced mint leaves and lime zest. Add the lime juice and milk, and stir until just combined and the ingredients form into a rough ball.
Sprinkle the counter surface liberally with some extra flour. Scoop the dough out onto the surface. Gently shape into an 8 inch round. Sprinkle the entire round with the remaining 1 tablespoon of sugar. Cut the round into 8 wedges. Place wedges onto a parchment-lined double-stacked baking sheet. Place onto the middle rack of the oven, and bake for 9 minutes. Rotate tray 180º degrees, and bake for another 9 minutes, until scones are very lightly browned. Transfer to cooling racks and serve immediately.
Makes 8 scones