I don’t know about you, but I am currently OBSESSED with coconut oil. I cook with it. I use it as a makeup remover, cleanser, and a moisturizer. It is the only moisturizer that soothes my skin instead of irritating it after shaving. I use it as a deep conditioning treatment for my hair… I even brush my teeth with this magical oil. Seriously, I could go on and on. Try it. I promise you will be singing its praises if you do.
Okay, I’m done with my ode to coconut oil…for the time being. Let’s talk scones. I originally set out to create a scone that replaced the butter with a healthier option, but the texture kept coming out all wrong. These are a happy medium between oh so buttery and yep, I can definitely tell this is low fat. These allow me to feel like I am indulging, without feeling like I just ate a pound of butter.
2 cups flour
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup sugar
4 tbs unsalted cold butter cubed
¼ cup fresh squeezed orange juice
¼ cup milk ( I used original unsweetened almond milk)
1 egg (lightly beaten)
2 tbs orange zest
1 tbs lemon zest
1 cup dried cranberries
Preheat oven to 375
Combine flour, baking powder, baking soda, salt, sugar, lemon zest and half the orange zest in a large mixing bowl.
Cut cold butter into the flour mixture until it resembles coarse crumbs. Be gentle though. We do not want the butter to melt. The cold butter will create pockets of moisture in the dough, making the scones light and flaky.
Combine egg, milk, craisins, and orange juice in a separate bowl.
Slowly incorporate the wet into the dry mixture being careful not to over mix.
Turn the dough out onto a clean, floured surface and knead until it comes together. About 5 to 10 times.
Roll it out to about a half inch thickness
This is when you can cut them into large or small triangles. I decided to make small scones.
Sprinkle with sugar.
Bake for 15-18 minutes, until golden brown.
Let cool 5 minutes and enjoy!
Have you tried coconut oil? What are some of your favorite ways to use coconut oil?