Friday, August 16, 2013

Coconut Craisin Pecan Scones

When I heard about the 37 Cooks Tropical Traditions Challenge, I signed up immediately!

Coconut tastes great, is oh so good for you and fun to work with because of it's versatility.

I chose a simple recipe handed down from my mom, and just made a few changes to add some of my favorite ingredients, like the Organic Shredded Coconut from Tropical Traditions.

A quick and easy recipe for Saturday morning scones and coffee, I hope you enjoy it as much as we do. Be sure to check out all of the great products at Tropical Traditions, like their Gold Label Virgin Coconut Oil. Tropical Traditions is America's source for coconut oil!

Coconut Craisin Pecan Scones
by Lori

makes 2 dozen

2 organic eggs
2 cups organic buttermilk

4 cups organic whole wheat pastry flour
4 teaspoons baking powder
2 1/2 teaspoons salt
1/2 cup organic brown sugar
1/2 cup plus 2 Tablespoons organic butter (cold)
2 Tablespoons Tropical Traditions Organic Coconut Oil 
1 cup Tropical Traditions Organic Shredded Coconut
1 cup Craisins, coarsely chopped 
2 1/2 cup pecans, coarsely chopped

Preheat oven to 400°F.

Using a 2-cup measuring cup, add eggs and gently beat. Next, fill to the 2 cup line with buttermilk. Mix and set aside.

In a medium bowl sift in flour, baking powder and salt and then add brown sugar and toss together. Next, coarsely chop your pecans and Craisins.

Using a pastry blender, cut in cold butter and cold coconut oil into flour until mixture is crumbly, then add your coconut, Craisins and pecans. Pour buttermilk into mixture and gently stir just until the dough comes together.

On a baking sheet lined with unwaxed parchment paper, drop dough, distributing evenly to make 2 dozen. I use a heaping 1/4 cup scoop.

Place in heated oven and bake for 20 - 25 minutes.


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