Rainbow Coconut Buttermilk Scones

With Sour Cream and Jam, topped with Olives

Rainbow Coconut Buttermilk Scones_9713

I was shopping at the Bulk Barn Store and I found them. They call them sweetened shredded rainbow coconut. They are pink, yellow, orange and white. I loved them so much, so I decided to make some scones, with them. Don’t ask me why they are called rainbow, I saw only four colours, not seven, but still I loved them and made some scones. I also added my favourite ingredient, buttermilk.

Today one of the bloggers said she drinks buttermilk. So far, I have only been using it for cooking or baking, so I told her I would try drinking it chilled and give her feedback. I haven’t tried it yet but when and if I do I shall give you a feedback. How many of you drink buttermilk? with or without sugar?

Rainbow Coconut Buttermilk Scones_9710

I love cooking with coconut in all forms shapes and sizes. According to the Coconut Research Center, Coconut oil has been described as “the healthiest oil on earth.” What makes coconut oil so good? Coconut oil is mostly made up of saturated fats, but it’s a healthier version, with medium chain fatty acids (MCFA).

Fats can be classified as classified short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). The vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA), which are not easy to digest and must be digested with enzymes from the liver and therefore take a longer time to breakdown. Short and medium chain fatty acids (CFA) are easy to digest and are quickly absorbed in the body for energy.

Rainbow Coconut Buttermilk Scones_9717

While protection against heart disease is one of the documented benefits of coconut oil, the Heart Foundation strongly recommends avoiding it. So much for coconut oil and its controversies, I don’t really use coconut oil for cooking, but I love other coconut products, like coconut milk and desiccated coconut.

Today I want to share with you the recipe for the rainbow coconut buttermilk scones. I served mine with sour cream, topped with olives and jam. I loved it, it tasted very nice.

Rainbow Coconut Buttermilk Scones_9651Please always remember to assemble all your ingredients before you start.

Rainbow Coconut Buttermilk Scones_9649Sift the flour, salt and sugar. The sugar we have here is so fine, it can just be sifted.

Rainbow Scones Buttermilk Scones _9655Add the cubed butter, rub into the flour briefly and lightly, using fingertips.

Rainbow Coconut Buttermilk Scones_9657Continue rubbing in the butter until the mixture resembles fine bread crumbs.

Rainbow Coconut Buttermilk Scones_9660Add the shredded rainbow coconut and stir until combined.

Rainbow Coconut Buttermilk Scones_9661Make a well in the centre of the flour-coconut mixture.

Rainbow Coconut Buttermilk Scones _9666Add egg, vanilla essence (extract) and almost all of the buttermilk.

Rainbow Coconut Buttermilk Scones_9670Mix with a flat bladed knife, to a soft dough, adding more buttermilk, only if necessary.

Rainbow Coconut Buttermilk Scones_9672Knead lightly on a floured surface for about 20 seconds. Do not over-handle the dough, otherwise the scones will become tough and unpleasant.

Buttermilk Scones with Strawberris & Cream_8897Press out or roll the dough to a flat round, 2cm thick . Cut dough into 5cm circles using a fluted cutter, or if preferred, just cut into the shape you want.

Rainbow Coconut Buttermilk Scones_9675Place scones on the prepared baking tray (sheet)

Rainbow Coconut Buttermilk Scones_9680Brush with some egg, and top with some shredded rainbow coconut

Rainbow Coconut Buttermilk Scones_9682then glaze with  buttermilk. Bake 425℉ (220℃) 10-15 minutes or until well risen and golden brown. I baked at 440℉ (225℃) for 13 minutes. It all depends on your oven.

Rainbow Coconut Buttermilk Scones_9689Transfer to a cooling rack.

Rainbow Coconut Buttermilk Scones_9691The scones, were soft and fluffy and nice.

Rainbow Coconut Buttermilk Scones_9727I served them whilst still warm.

Rainbow Coconut Buttermilk Scones_9721with some sour cream, topped with olives and some jam.

Rainbow Coconut Buttermilk Scones_9714I enjoyed eating the scones.

Rainbow Coconut Buttermilk Scones with Sour Cream and Jam

Preparation time: 20 minutes; Cooking time: 12-15 minutes; makes: 8-10 scones

Ingredients

  • 250g (2 cups, 9oz) self-raising flour
  • Pinch salt
  • 60 g (¼ cup, 2oz, ½ stick) butter, cubed
  • 30g (2 tablespoons) castor sugar
  • 30g ((¼ cup, 1oz) sweetened, shredded rainbow coconut, and some extra for topping the scones
  • 1 egg, beaten, lightly
  • 120 ml (½ cup, 4fl oz) buttermilk
  • 1 teaspoon vanilla essence
  • buttermilk and egg, for glazing

Instructions

  1. Preheat oven to 425℉ (220℃). Brush baking sheet with melted butter or oil or just place parchment (greaseproof) paper if preferred.
  2. Sift flour, salt and sugar into a large bowl. Add cubed butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles fine breadcrumbs.
  3. Add the shredded coconut and stir to mix until thoroughly combined.Make a well in the centre of the flour-coconut mixture. Add egg, vanilla essence and almost all the buttermilk. Mix with a flat-bladed knife, to a soft dough, adding more buttermilk, only if necessary.
  4. Turn the dough onto a lightly floured surface (use self-raising flour) and knead briefly and lightly, folding it back over itself, and pressing down (about 20 seconds). The dough should just lose its stickiness.
  5. Press or roll out dough to a flat round, about 2 cm thick. Cut dough into circles using a floured, 5 cm cutter. Pile the scraps together and press or roll out. Cut more pieces (do not re-knead).
  6. Place the scones on the prepared baking tray (baking sheet). Glaze with some egg, then top with shredded coconut and some buttermilk. Bake 10-15 minutes or until well-risen and golden brown. Transfer to a cooling rack. Serve with sour cream and jam or any filling of your choice.
  7. **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation or publication, (from 125g to 13og to 155g per cup).
  8. Cup measures based on 1 cup = 125g flour so that would be the US cup of 240ml, not the Australian Cup.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the scones at 440°F (225°C) for 13 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

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39 thoughts on “Rainbow Coconut Buttermilk Scones

    1. I love scones, fresh from the oven with fresh cream, or butter or marmalade. it’s just so good…thanks and have a wonderful weekend!!!

    1. I love everything coconut, the desiccated, shredded, milk, cream, oil, and I taught my kids to eat from an early age. So they all love it too. Thanks for stopping here. Wish you a fantastic week!

  1. I am going to have to look for rainbow coconut next time I’m in bulk barn. We LOVE coconut at my house. And buttermilk. And coconut oil. Really, I think you have posted the perfect Sunday afternoon snack!

    1. I’m glad you find this perfect for a Sunday afternoon snack. I love scones because they are so easy to make and the end results are pleasing too. They we go then, two coconut-lovers. Half the time I cook my rice with coconut, last night I had coconut rice for dinner with lots of veggies in it. Thanks for stopping here and have a fantastic week.

  2. I sometimes drink buttermilk. No sugar. I like to sprinkle it with black pepper.

    I also enjoy coconut oil- the kind from the organic store. I sometimes cook with it and use it as a body cream.

    1. If I were to drink it, it would be no sugar for me too. The addition of black pepper is a new one to me though, very interesting. I add pepper and salt to tomato juice, very tasty, but never thought of pepper and milk. I use more of the coconut milk than the oil. Thanks for stopping by and look forward to seeing you in future. Have a pleasant day!!!

      1. I guess I think of buttermilk as being in the cheese family. Planning to make the choco-banana muffins today. Thanks for your mikes and comment.

        1. The banana-chocolate muffins are absolutely delicious, they are one of my favourites. The buttermilk makes them so soft and fluffy. Enjoy the muffins, if you do make them. And thank you for stopping by. Have a pleasant day.

        2. Omg I am so very very happy to hear that! and now there are only two left, that’s a good sign for the cook, it must have tasted delicious. I’m glad I met you. Thanks so much for having lots of conversation with me. Have a wonderful Friday and a wonderful weekend too!!!!

      2. I guess I think of buttermilk as being in the cheese family. Planning to make the choco-banana muffins today. Thanks for your likes and comment.

  3. Buttermilk is low in fat. It’s a bit of a misleading name as it was what was left of the milk once the butter was made, all the fat went in the butter. These days it’s usually made with low fat milk that’s been cultured (like yogurt). It’s quite tangy and the only people I’ve known that drink it grew up with it (I had a boss who loved the stuff, could drink it by the quart. She also loved sauerkraut right out of the crock).

    I’ve never thought of olives with scones! What kind of olives did you use?

    1. Hi Diana,
      You have satisfied my curiosity, one has to have grown up drinking buttermilk to like it. It’s more like sour milk that has been sitting and fermenting for a long time. I used spanish black olives, nothing special really it’s just what I had in stock that week. I think olives go well with sour cream and the black olives are mild in taste. I just saw your post on chive blossoms (never knew I could eat the blossoms). Have a pleasant day and thanks for stopping by.

  4. In reply to your question regarding buttermilk, I have never even thought or had the urge to drink it on its own. Perhaps the fact that its called buttermilk makes me think it wouldn’t be very good for you. Its funny I have been hearing alot about coconut oil lately and how it can be used, but I haven’t done much research on it myself yet. Your scones look wonderful, I will be trying these soon. Take care and thanks for another great recipe!

    1. Hi I have just discovered that you live in Canada? please confirm so that I can list your blog on my list here. I had a little sip of buttermilk but I don’t know why am suspicious of drinking it, I just rather cook with it. I cook a lot with Coconut- the milk, the desiccated, the shredded, and the cream. I haven’t done much research but at least now I know the oil is mainly made up of saturated oils, but with medium chain fatty acids which are easy to digest as opposed the the long chain fatty acid. I love scones, and they are so easy to make, just takes a few minutes to mix once you gather the ingredients. Let me know if you ever try..and the more you make them, the better you become. Thanks for stopping by, have a wonderful week!

  5. That jam topped one looks soooooooooo gurgly good. (Can you tell I have a love of fruity tasting things?)

    Oh, I have had buttermilk too. You get used to it growing up (though I do not drink it now)….it is…thick. The flavor is at first on the bitter side I think. But it depends if you get cultured buttermilk or not I think.

    1. I was just going to log out right now, then I saw you popping up. I really enjoyed eating the scone, with lots of jam and some sour cream and I had a bowl of olives close by. It’s called spoiling oneself. I agree about the flavour being on the bitter side, the Canadian buttermilk is not really thick, The sour cream is thicker. Now what did I say about the cultured one? oh yes that’s the commercial, non-thick version that we consume. You can make a good food critique. Enjoy the rest of the week and take care…

  6. I always love seeing your recipes they always put a smile on my face. Rainbow coconut – now that is totally new to me! These scones are going on my to do list for the first weekend morning as soon as things have calmed down again a little 🙂

    1. Hi Afra,
      I have just been reading your post on Tarte Tatin, and I enjoyed reading it very much. I had also never seen Rainbow Coconut until the day I met it and loved and used it for baking the scones, which I loved too. I missed your presence here, but I knew you’d come, so I didn’t panic. Have a wonderful week and hope to see you many more times. Liz

  7. Now that recipe is definitely “food for thought”. I mistook the olives for blueberries at first glance and thought, that would work! For me, I would use blueberries as I do not care for the taste of olives. The sour cream along with a jam of sorts would definitely be lovely! I occasionally use buttermilk for scones, pancakes and the like. Helps to cut down on the fat, but the taste doesn’t appeal to me to drink it. Lovely photos…as usual! Good job.

    1. Hi am so happy to see you, as usual. I learnt how to eat olives when I travelled to Burkina Faso for a one week conference and they served an endless supply of olives on the conference tables. (in most meetings sweets are usually served on tables). I got hooked on olives then, now I eat them without stopping. Some people drink buttermilk. I tasted a little but I’m not sure I would take it in huge quantities. Thanks so much for your compliments and do have a wonderful week. Thanks so much for your friendship too…I value it!!!

  8. Wow, I would never think to eat scones with olives and sour cream. Great idea though, I need to try it! Love the rainbow coconut, so pretty. I am also a huge consumer of coconut… oil, butter, flour, dessicated, fresh, juiced, milked, shaved and flaked!! Delicious and good for you in moderation 🙂 Thanks for sharing your lovely scone recipe xx

    1. I think olive always go well with sour cream, at least I find so (sometimes I just eat them as a snack). I’m so glad you love coconut too, it’s a great ingredient for cooking and it does make a huge difference to the taste of the food or the baked goods. The other day I made spinach soup with coconut milk and i loved it. Thanks so much for popping here several times. I really appreciate. Have a wonderful day.

  9. That rainbow coconut is so pretty. It would be great as a cupcake topping as well! I used to drink a little buttermilk when I was young, but as an adult I do more cooking with it. These scones look great! Thanks for all the helpful info!

    1. I had never seen rainbow coconut before, I really loved it and wanted to use it straight away. I loved the taste of the scones. I am yet to try drinking the buttermilk. Thanks for stopping by and enjoy the rest of the week!

    1. You are welcome. The scones also taste delicious. thanks for stopping by hope to see more of you in future! Have a great week!

  10. Yes on drinking buttermilk. It is easy to propagate by letting it sit at room temperature with regular milk for about 24 hours. Gets very thick; not as much as creme fraiche, but still very nice. Use for drinking, buttermilk pancakes, or scones like these! Love the coconut colors! I’ve never seen that here.

    Coconut oil – the new controversy. I use it about half the time, alternating with olive oil, depending on the nature of the ingredients.

    1. Hi Dorrie Anne,
      Thanks for stopping by. I’m still thinking about the sad story of the road runners. I think the propagated one would be better to drink because it gets very thick. I must try propagating as soon as my current batch nears its end. I had never seen the rainbow coconut too, so I found them so intriguing. I had to use them for baking to satisfy my curiosity and I did love the end result. I mostly use coconut milk for cooking soups, rice, beef and other meats like chicken. Thanks for the tips and have a wonderful week!

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