Coconut Scones – #SwearByIt

Scones. I like to think of them as the UK’s gift to the rest of the world.

Scotland’s gift to be more specific. But I can’t imagine there were too many scones being made with coconut oil back in the early 1500’s…

Don’t get me wrong – I bloomin’ love butter. It’s ability to add an incomparable richness to almost any dish is a charm. Hot buttered toast is one of life’s simple pleasures. And There is no question that hollandaise sauce is one of my favourite things in the world. But there is a new butter substitute on the baking scene and I am always keen to explore the possibilities.

Coconut Oil is super cool at the moment. Right? Every time I go on twitter someone has either smeared it all over their body, enrobed their hair in a blanket of the stuff – or stuck a spoonful of the oily goodness in their morning coffee. So far we have mainly been benefiting from coconut oils moisturising properties; along with using it as a replacement for olive oil. But today that changed. Today I decided to give one of my favourite recipes a coconut oil makeover! With added coconut for good measure of course ♥

Coconut Oil Scones

Coconut Scones - #SwearByIt

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Laura Anne Bradley

Serves 10

I'm a firm believer in the magic of butter, but coconut oil gives these scones a brighter flavour and slightly heavier texture. A lovely change.

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

• 250g Self-Raising Flour
• 50g Solid Coconut Oil ( I used Vita Coco )
• 50g Dessicated Coconut
• 30g Caster Sugar
• 1/2tsp Baking Powder
• A Pinch of Salt
• 150ml Milk

Method

1. Preheat over to 180°c ( fan )
2. Place self-raising flour and coconut oil into a large bowl and rub together until the mix resembles breadcrumbs ( it works almost the same as butter, but takes a little longer )
3. Add caster sugar, baking powder, desiccated sugar and salt - stir to combine.
4. Make a well in the centre of your bowl and add milk. Gently combine, being careful not to over mix. I use a knife to cut through the mix. It will gradually come together and become a dough like texture.
5. Remove the mix from the bowl and shape into a round. And pat it flat to approx 2 inches.
6. Use a cutter to divide your dough into approx 10 small scones. Place on a large baking tray.
7. Bake for approx 10 minutes, or until golden in colour, and hollow to the tap!

7.8.1.2

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https://daydreamingfoodie.com/coconut-oil-scones/

Laura Anne Bradley

These scones came out even better than I imagined. Not only are they light and fluffy due to using coconut oil rather than butter – but the coconut flavour is divine! I’m tempted to attempt the recipe again, but with coconut milk instead or regular milk. I’ll be sure to report back if I do.

Have you ventured into the world of coconut oil yet? I’d love to hear your thoughts / try out your recipes!

“This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com”