Saturday, March 2, 2013

today's scones

coconut almond chocolate chip scones
with cacao nibs
these are good.

they are made from the same recipe
as these and these, but using different add-ins.
also, i used heavy cream & coconut milk.

coconut almond chocolate chip scones {with cacao nibs}
3 cups flour
1/2 cup sugar
1 Tblsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (one cold stick)
1 cup shredded coconut
1 cup chopped roasted almonds
1 cup chocolate chips
1/2 cup cacao nibs
3/4 cup coconut milk
1/2 cup heavy cream
{extra cream and sugar for tops}

preheat oven to 425° {trying a slightly lower temp}
combine first 4 ingredients.
cut in cold butter (i chop into tiny cubes first).
add coconut, almonds, chocolate chips, cacao nibs.
stir in coconut milk & heavy cream, mix to combine.
turn dough out onto a floured surface.
gently press together, then cut into smaller pieces (i made 12).
shape into rounds.
arrange on baking sheet lined with parchment,
so they are not touching.
brush the tops with heavy cream,
then sprinkle with extra sugar.
bake 15 - 20 minutes or until golden brown.


gretchenwoosley said...

Wow, these look good. I love your old scone recipe so now I'll have to try these! And I love your use of "dang!" LOL

Dawn said...

I haven't made scones in so long...working too much :) but my schedule has s l o w e d down so these are on the to do list!

Emily said...

You are killing me! Yumm-o!

Emily said...

Do you think this would work with all coconut milk and no heavy cream? I've got a great vegan butter substitute. Hoping I can veganize these!

catie said...

emily, yes! i was thinking that as i was making these. i used full-fat coconut milk, and it was VERY thick. i totally think it would work. you might even be able to sub some of the butter for coconut oil, but i've never tried that. vegan powers: VEGANIZE!!! ♥

Emily said...

Thanks Catie. Coconut oil is a great idea too! I'll let you know if it works, but I won't be making them for a while.....: )

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