I'm late to the whole "golden milk" trend, but am thrilled to discover versions of the drink showing up in my local coffee shops. I love turmeric but it can be strong, so pairing it with ground ginger, cinnamon, black pepper for heat, and coconut creates a richly sweet and complex flavor profile. A delicate, simple scone is the a perfect vehicle for such bold spices. Using coconut milk in place of the dairy makes them moist and tender -- almond milk would work too in a pinch. —Posie (Harwood) Brien
- Makes 12 scones
2 3/4 cups
(330 grams) all-purpose flour
turbinado sugar, plus more for garnishing
1 1/2 teaspoons
ground cinnamon (preferably Vietnamese cinnamon)
freshly ground black pepper
(1 stick) cold butter
1/2 to 2/3 cups
Himalayan pink sea salt, for garnishing (optional)
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and spices.
- Cut in the cold butter until the mixture is crumbly and the butter is slightly larger than pea-sized.
- In a small bowl, whisk together the eggs, vanilla, and 1/2 cup of the coconut milk. Add to the dry ingredients and stir together until the dough begins to come together. If it looks very dry, add a bit more coconut milk, 1 tablespoon at a time until evenly moistened but not sticky.
- Transfer each disc onto a parchment-lined baking sheet and freeze for about 15 minutes to help the dough firm up -- this will make it easier to slice.
- Preheat the oven to 425°F while the dough chills. Once chilled, slice each disc into 6 equal wedges. Pull them apart slightly so there is space for them to expand while baking. Brush the tops with milk or water, and sprinkle with sea salt and raw sugar (this is optional but delicious).
- Bake the scones for about 20-25 minutes, or until golden on the edges.