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
Laura Anne Bradley
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
- 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
- Preheat over to 180°c ( fan )
- 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 )
- Add caster sugar, baking powder, desiccated sugar and salt - stir to combine.
- 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.
- Remove the mix from the bowl and shape into a round. And pat it flat to approx 2 inches.
- Use a cutter to divide your dough into approx 10 small scones. Place on a large baking tray.
- Bake for approx 10 minutes, or until golden in colour, and hollow to the tap!
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”