This recipe is provided by the triathlete and iron-man champion and chef
Jessica Cara and who believes this to be energy boosters for mileage of race and a perfect energy snacks for racing. Jessica Cerra is the also owner of Fit Food by Jess, a catering company in Encinitas, Calif and the co-founder of JoJe Bar.
 |
| Mango Coconut Scones |
Ingredients:
Makes 12 large scones.
- 1 1/2 cups all-purpose flour, plus 2 tablespoons
- 1 1/4 cups white whole-wheat flour
- 1 1/2 tablespoon baking powder
- 1/4 cup coconut sugar
- 1 teaspoon salt
- 5 tablespoons frozen unsalted butter (coconut oil can be substituted)
- 1 cup fresh mango, finely diced
- 2/3 cup shredded, unsweetened coconut
- 1 cup buttermilk or coconut milk
- 1 large egg
- 1 teaspoon vanilla
Method:
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
2. Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, coconut sugar and salt in a large bowl.
3. Using a cheese grater, grate the butter into the flour mixture. If using coconut oil, crumble or grate. Use clean hands to gently mix together until the flour and butter turn into light flakes.
4. Gently stir in mango and coconut.
5. Whisk buttermilk or coconut milk, egg and vanilla in a medium bowl; stir into the dry ingredients until just combined.
6. Sprinkle a clean counter with remaining 2 tablespoons flour. Turn the dough out onto the flour. Knead several times, until the dough just comes together (using flour so it doesn’t stick to the counter.
7. Divide in half and press each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the baking sheet.
8. Bake the scones until firm to the touch, and the tops are golden, about 20-25 minutes.
9. Remove from baking sheet onto a cooling wrack for 10 minutes.
Source Link:
http://triathlon.competitor.com/2016/10/nutrition/recipe-week-mango-coconut-scones_294499
