Coconut, Almond, & Chocolate Chip Scones.

(Or Almond Joy Scones. Or, more fittingly, Almond Joy the Baker Scones. Have I ever mentioned how much I adore her blog? I do. A ton.) OLYMPUS DIGITAL CAMERA My mother decided to reorganize our silverware drawer. After five and a half years of living in this house, we’ve only had the drawer one way, even after we got new silverware. Now, I’m unconsciously reaching for a knife when I want to eat cereal and finding spoons when I really just want to make a PB&J. Sometimes, the changes are bigger than that. Sometimes, friends will choose to go away permanently, whether on amiable or unfriendly terms. You might uproot your life and travel across continents to chase (and, hopefully, find) your dreams. Routines change; “normal” changes. You find yourself in strange places and even more bizarre scenarios, and as you fumble through life, you do your best, you fight the fight, you gulp the coffee and breathe the best you can. Life is rough. Breakfast can make it better. OLYMPUS DIGITAL CAMERA Mornings feel like the calm before the storm, especially if you’re up before dawn, which is one of the many reasons why breakfast is the most important meal of the day. Settling into a routine gives you a bit of solid ground to stand on. Thus, I bring you scones to help the transition between “blissfully enjoying my 4th hour of sleep” and “I forgot it’s Monday” and all the other worries and anxieties on your mind. Soft, buttery, coconut-y, and comforting, like little bits of home. Biscuits and scones are some of my favorite baked goods to make – no waiting for butter to come down to room temperature, and plus, you get to use a pastry cutter. Or your hands. Like playing in the dirt, except you’re playing with butter and flour. And you’re not in small, flowered overalls. I’d say the most important point in this recipe is the toast the coconut and almonds beforehand. Heat brings out the best in both of those ingredients. And these little biscuits can be adjusted to your sweet tooth, or lack thereof. More coconut? Fewer almonds? White chocolate? Go for it. Whatever makes you feel most at home – whatever’s gonna get you through the day. OLYMPUS DIGITAL CAMERA Make these tonight. Throw one in the microwave or toaster oven tomorrow morning as you’re rushing about, trying not to forget shoes or whatever weekend project you were assigned or all the things your child needs at day camp. Take a bite, take a breath, and go get ’em, tiger. This is your week.

Coconut, Almond, & Chocolate Chip Scones (printable recipe here!)
adapted from Joy the Baker
makes about 10-12 large scones

Ingredients

  • 3 cups all-purpose flour (or a mixture – I used 3/4 cup whole wheat and the rest AP)
  • 2 tablespoons – 1/4 cup granulated sugar
  • 1 tablespoons baking powder
  • 1/2 teaspoons baking soda
  • 3/4 teaspoons salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
  • 1 large egg
  • 3/4 cup + 2 tablespoons buttermilk
  • 2/3 cup shredded coconut
  • 2/3 cup almonds, slivered or chopped
  • 1/2 cup semi-sweet chocolate chips
  • additional sugar for topping

Directions

  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and place coconut and slivered almonds on it. Put in the oven to toast for 10-12 minutes, checking once or twice to make sure it doesn’t burn. When coconut is golden, remove from oven and allow to cool.
  2. Heat oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  4. Using your hands or a pastry cutter, cut the cold butter into the flour mixture until butter and flour are mostly combined. Set in the fridge for a few minutes.
  5. Whisk together buttermilk and egg.
  6. Remove flour and butter mixture from the fridge; add coconut, almonds, and chocolate chips. Stir together, then create a well in the center. Add the buttermilk/egg mixture to the well all at once.
  7. Stir until wet and dry ingredients are just combined (preferably with a few visible flour streaks).
  8. Place the dough on a lightly floured flat surface. Work the dough into a disk with your hands. Using a cookie cutter, cut out the scones and place on the prepared baking sheets. Sprinkle with sugar, if desired.
  9. Bake scones for 14-18 minutes, until golden brown. Remove from the oven and devour.
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the aftermath.

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