Coconut oil is all the rage isn’t it? It’s the latest superfood – with so many health benefits, it’s a really versatile product that it can be used in many ways.
I was recently sent some by Vita Coco, in a lovely wee gift box which had a big jar of the oil and a smaller jar.
The little jar we have been using as a moisturiser, see what I mean about versatile!
With the larger jar of coconut oil I have been using it in cooking. This particular brand is cold-pressed, and retains a lot coconut flavor which other inferior brands don’t seem to.
As it has that lovely coconut taste, it is also good for spreading directly on toast or even stirring into a hot cup of coffee.
But as I said I have been using it in cooking. I fried onions in it for my Moroccan vegetable stew, and for this recipe I made scones.
I had peaches left over from my peachy lemon cake the other day, so decided to try making scones with the coconut oil instead of butter and adding chopped peaches. I also used maple sugar to sweeten things up, a natural sugar made from 100% maple syrup, and a wee bit of cinnamon. You could substitute brown sugar instead of maple here.This combination made a soft scone dough which I actually baked in a greased cupcake tin, above. I could have cut them out individually yes, but I was being lazy and this seemed a much quicker option.
This resulted in perfectly baked scones, which I could have christened scuffins or cupcones or something, to keep in with the duffin, cronut trend, but decided to call them plain old, but tasty, scones.
They were perfect split, spread with a little butter, or even eaten on their own which Disneyboi did. All the flavours are subtle, no big whacks of coconut, cinnamon or maple, but they are meld together to compliment the peaches perfectly.
Peach Coconut Scones
Scones filled with peaches and madewith coconut oil
Cuisine: Snack Category: Scones Yields: 12 scones
Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins
Ingredients
- 200 grams plain flour
- ½ teaspoon salt
- 50 grams brown or maple sugar
- 1/8 teaspoon cinnamon
- 1 tablespoon baking powder
- 85 grams coconut oil
- 2 large eggs
- 85 grams 0% fat Greek yoghurt
- ½ teaspoon vanilla extract
- 250 grams canned peaches, chopped
- Coarse sprinkling sugar
- Preheat the oven to 180C and lightly grease a 12 cup, cupcake tin.
- In a large bowl, stir together the flour, salt, sugar, cinnamon and baking powder.
- Add the coconut oil, in solid form and rub this through the flour, until it looks like breadcrumbs.
- In a jug, beat together the eggs, yoghurt and vanilla extract.
- Add the wet ingredients to the dry and add the chopped peaches too.
- Mix until a dough forms, you may need to use your hands.
- Divide the mixture between the 12 sections of the cupcake tin. Sprinkle with the coarse sugar.
- Bake in the oven for 20 minutes or until golden brown.
- Remove from the oven and tip the scones out onto a cooling rack.
- Serve with a little butter.
Disclosure Statement: I was sent the coconut oil free to try. I was not asked to create a recipe. Any opinions expressed are my own.
