Whew! Talk about a whirlwind few days! Crazy! Fun! I love busy times when every minute is accounted for…and then the quiet that follows…the ebb and flow of the days this time of year is always fun. Today is my first day alone since well before Christmas. It is so peaceful and quiet. So I intend to go through my day minute by minute enjoying each thought and action.
First up….getting back to the blog….thanks for waiting for me! I made this a few weeks ago for a friend who happens to really like coconut and chocolate together (think Almond Joy). I served these at a breakfast she came to here at my home. Yum!
Chocolate Chip Coconut (& Almond) Scones
2 cups flour
2 Tbs. white sugar
1 T. raw sugar
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
8 Tbs butter, cold, cubed
3/4 cup coconut milk
1/2 cup sweetened, shredded coconut
3/4 cup chocolate chips
1/3 cup sliced almonds
2 tsp vanilla
1/2 tsp almond extract
(coconut) milk and sugar (of your choice) for top
Preheat oven to 400 degrees. Grease a baking sheet. Set aside.
Combine the flour, sugars, baking soda, baking powder and salt. Cut in the butter with a pastry blender or a fork until it looks like coarse sand. Set aside.
Combine the remaining ingredients. Stir into the flour mixture all at once and combine until just moistened.
Knead a few times on a floured board and form into a circle. Cut the circle into sixths or eighths but do not pull apart. Gently put the scones on the baking sheet. Brush with the milk and sprinkle with a sugar of your choice. (I used glitter sugar because I like the way it sparkles.)
Bake for 20-25 minutes until set and a toothpick comes out clean.
What do I love about this recipe? I like chocolate and coconut together…it tastes so good!
What don’t I love about this recipe? Nothing really. I thought they were yummy. 🙂