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This tropical scone recipe is in the spirit of the Ironman World Championship this Kona, Hawaii this week. However, this delicious, lighter version of scones are tasty any time of the year and make great ride snacks (wrapped in foil) for long winter base miles.
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
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.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJe Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.