>> Wednesday, 30 April 2014
Lately I have been testing various recipes using coconut oil made by a small Guyanese farmer here in Barbados and the results have been truly delicious. The textures and flavours of the baked goods have been outstanding. So far I've used the coconut oil to make pastries - sweet and savoury and one of my all-time favourite things, scones.
I start by pouring the freshly made, freshly bought coconut oil into a container and refrigerating it overnight. In no time, it is rock solid, harder than very cold butter. It is from this stage that I chop off (too hard to cut) what I need, weigh, and then go to work. I simply replace the hardened/solid coconut oil in place of butter, ounce for ounce.
These Coconut Scones are not only made with coconut oil but also freshly grated coconut. It has the right amount of sweetness and the cinnamon sugar coating creates a delicate crust. Just look at it.
Click on this link to get the recipe and please follow the instructions carefully by first reading the NOTES in the recipe. If you have any questions, leave a comment below or inbox me directly.
If you do try this recipe, please let me know what you think.