I was super excited to work with Silk on this campaign for their new "Blends" line! In our house all we have is almond milk because I suffer from lactose intolerance *says a silent prayer for pizza and cheesecake* and sometimes it can be tough. After having the new Silk AlmondCoconut blend I was hooked - it had the subtle nutty almond taste I know and love but now it was richer from coconut milk without the pulpiness I often find in the canned version I use for baking. I also liked that the milk comes in unsweetened or sweetened versions. As a baker, we like to have complete control of our levels of flavor. So for the same reason you'll always see recipes calling for unsalted butter to control salt, I opted for the unsweetened milk to better control taste
I thought about what I could bake with this almond-coconut blend and first limited myself to a direct replacement for cow's milk of the same ratio which pretty much meant my only option was cake - boring! I expanded my search to replacing cream with the blend which led me to the idea of scones. Here's the thing about scones - they only fall on one of two sides of the scone spectrum (disclosure: I may or may not have just invented said spectrum) - one side being dry, crumbly, and flavorless and the other moist interior, flaky exterior,and subtlety sweet. These scones fall on the latter and I think I know why...
A side bar into one of my deep held secrets - one time I was making pancakes and replaced the cow's milk with coconut milk. The result - the fluffiest pancakes I had ever had in my life. From that point on it's been my secret pancake weapon. I had doubts about replacing cream with milk for this recipe and worried the batter would be too thin and the scone would come out flat; however, with the blended AlmondCoconut milk these scones baked up perfectly fluffy.
This story reminds me that I am going to use the remaining Silk AlmondCoconut milk to make pancakes this weekend, but in the meantime I'll be making some tea and enjoying my Almond-Coconut Scones stuffed with the bitter-sweet crunch of chocolate covered cacao nibs from Taza Chocolate.
What ideas do you have for Silk AlmondCoconut Milk?
Head over to the Silk Facebook page and pick up a coupon for your very own carton here: https://www.facebook.com/SilkUS
Silk Almond-Coconut Scones with Chocolate Covered Cacao Nibs
1/2 cup Silk AlmondCoconut Milk (unsweetened)
1/4 cup plain Greek yogurt
1/4 teaspoon coconut extract
1 large egg
2 cups all-purpose flour, plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons unsalted butter, cold and cut into small pieces
2/3 cup chocolate covered cacao nibs
Turbinado sugar (optional)
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat.
2. In a small bowl, whisk together Silk AlmondCoconut Milk, Greek yogurt, coconut extract, and egg
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. With a pastry cutter, two knives, or your fingers, cut butter into the flour mixture until it resembles the texture of wet sand, with a few butter pieces remaining. Stir in chocolate covered cacao nibs.
5. Stir in almond-coconut milk mixture until just combined - DO NOT overwork the dough, only mix it until everything is just moist - if a few dry bits remain let them be.
6. Turn dough out on to a lightly floured surface and pat into a 6-inch circle Cut into six wedges and transfer to the lined baking sheet. If desired, brush tops of scones with a bit of the Silk Almond-Coconut Milk and sprinkle with turbinado sugar.
7. Bake until golden, 16-18 minutes. Rotate the sheet halfway through.
This is a sponsored post written by me on behalf of Silk. The opinions and text are all mine.
Photos by: Zac Wolf Photography