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Pumpkin Scones with Virgin Coconut Oil

Surprisingly fluffy scones

Pumpkin Scones with Sea Breeze from Tonga Coconut Oil
Pumpkin Scones with Sea Breeze from Tonga Virgin Coconut Oil

Pumpkin Scones with Coconut Oil - surprisingly fluffy and rose well

The scones were surprisingly fluffy and rose well


1/2 cup of Coconut Sugar
6 cups flour
12 tea spoons raising powder (or baking powder)
2-3 cups mashed pumpkin
1 1/4 cups Virgin Coconut Oil
1 tea spoon salt
2 cups milk

Serves 12-15 people, so you may like to halve or quarter the recipe.

Method: normal scone instructions. (see this page for more information about baking with VCO).

I can say the recipe did not taste like coconuts, and we used a little bit of Coconut Sugar to bring out the flavour of pumpkin, but not enough to make the scones taste sweet.


We’ve been working on the navigation for the NZ Coconut Oil Shop products page. We’ve also been gearing up to improve the Australian offerings as well. We’d be really pleased if you took note of the menu under the big image up the top of the site (at the time of writing). What it says depends on if you are logged into Camp Coconut or not (see right hand column).

If you are logged in, you’ll find a handy link to the resources page, and the recipes archive (which is regrettably a little out of date). You may also find your way to the baking with Coconut Oil FAQ page.

If you are not logged in, you still get to see the growing resources page.  :  ) So either way, we invite you to enjoy your updates, and branch out into the “resources” page when you get a chance.

Who wrote this short article?

Neil Smith loves to talk about the benefits of Coconut wholefoods.Neil Smith, The Coconut Oil Shop Team

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