½cupchocolate chips, dried currants, or dried blueberriesoptional
Instructions
Preheat oven to 350 °F. Line a baking tray with a Silpat or baking paper.
Whisk together the dry ingredients in a medium bowl. Add the butter to the dry ingredients and cut it into the mixture using tow knives or a pastry cutter, until the mixture resembles coarse meal.
Add the egg, vanilla, coconut milk and optional add-ins to the bowl, and stir to combine into a dough. Add a tiny bit of water if the mixture if too dry to form a ball of dough.
Place the dough ball in the center of the prepared pan. Press it down evenly into a round about ½ inch thick and 9 inches in diameter. Cut the round into eight wedges and gently separate them an inch apart on the pan.
Bake the scones for 25 minutes, until lightly browned on top. Serve immediately or store tightly wrapped in the freezer for later consumption.