With Sour Cream and Jam, topped with Olives
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?
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.
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 with Sour Cream and Jam
Preparation time: 20 minutes; Cooking time: 12-15 minutes; makes: 8-10 scones
- 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
- Preheat oven to 425℉ (220℃). Brush baking sheet with melted butter or oil or just place parchment (greaseproof) paper if preferred.
- 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.
- 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.
- 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.
- 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).
- 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.
- **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).
- 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.