Coconut Flavored Scones
When I was in Ireland, there wasn’t a day I didn’t indulge in a scone. A mix between crumbly pastry and dense cake, scones were the quintessential food item that just screamed “Irish” to me. So, what better thing to share on St. Patrick’s Day than my take on the traditional scone: Coconut Flavored Scones.
Though my research shows that scones are not native to Ireland (Scotland claims to be the home of the scone), someone obviously forgot to tell the Irish people that since scones are available on almost every breakfast menu, bakery counter and even convenient store. And, even if you ate one every day, you would hardly get tired of them — they come in almost every flavor combination available. My favorites were baked with cherries and other seasonal berries; they were so delicious I almost want to go back just so I can buy more cherry/berry scones.
Now that vacation is over, I’ve gone back to something that more closely resembles my normal diet — restricting my sugar intake, increasing my veggies and all-around trying to eat more healthy. This means, no more Irish scones — full of butter, whole milk and refined white flour.
That’s where this coconut flavored scone recipe comes into play. I replaced the white flour with whole wheat, sour cream for yogurt and swapped out the butter for coconut oil. To add an extra coconut taste, I performed my final swap: replacing whole milk with coconut milk.
Coconut oil is like the champion of superfoods. Not only is it great for your heart and can assist in things like weight loss, it also makes your kitchen smell amazing when you cook with it and your body feel great when you use it as a body lotion or hair mask for a little extra TLC. I always try to buy organic to make sure that none of this superfood’s superpowers are lost to things like pesticides or additives used to improve shelf life. After all, what’s the point of using a superfood if you are going to cancel all the goodness out with junk? (If you are interested in swapping some of your kitchen ingredients for coconut oil, check out this link here for a free 15 oz jar of organic Nutiva Coconut Oil from Thrive Market. Listen to me when I say Hailey and I wouldn’t just recommend anything unless we wholeheartedly believed in it. Thrive Market’s mission is very similar to our own — to make organic, healthy living easy. Now how could we not stand behind that?)
Anyways…back to the coconut flavored scones. Even after all the swaps, the scones came out even better than some of its Irish rivals. Better yet, I don’t have to feel as guilty indulging in one of these every once in a while.
I hope you enjoy this recipe! Cheers!
- 2 Cups Whole Wheat Flour
- 1 Tbsp Baking Powder
- 3 Tbsp Sugar (or Coconut Sugar)
- Pinch of Salt
- 5 Tbsp Coconut Oil
- 1/2 Cup Non Fat Greek Yogurt
- 1/2 Cup + 2 Tbsp Coconut Milk, preferably low fat
- Coconut Flakes
- Preheat the oven to 425 degrees.
- While oven heats, combine the dry ingredients — whole wheat flour, baking powder, sugar and salt. Add coconut oil one tablespoon at a time, cutting it in with a fork or using a clean hand to make sure it is fully mixed. The final mixture should be slightly crumbly. Place in the fridge while you work on the wet ingredients.
- In another bowl, whisk the yogurt and coconut oil until smooth. Remove the dry mixture from the fridge and combine slowly until a ball of dough starts to form.
- Oil a muffin tin with more coconut oil and place a large scoop of dough into each muffin tin well. Top with coconut flakes. Cook for approximately 13-15 minutes.*
- Remove when scone tops feel hollow when tapped. Cool completely and store in a dry, air-tight container for up to two days.
- *Note that you may need to adjust the baking time to accommodate for larger muffin tins. My tin is from Anthropologie and is slightly larger than the average size muffin or cupcake tin. As a result, I baked for an extra couple minutes to make sure that the scones were fully cooked.