Guys, it’s been a long week.
And, no, I haven’t completely lost it. I know it’s Tuesday, and that the week barely just started. But, you see, today is my Saturday. My weekend is just starting.
And let me just tell you, it took forever and a year to get here.
This past week I worked six out of seven days. Burnt my finger with the straightener, not once, or twice, but three times. Got yelled at by a few visitors at the hospital. Forgot to bring my badge to work. Had my order messed up at Starbucks, twice. And, bought a pair of the cutest booties online, and then found out that they sold out right before they could process my order. Oh, and can’t stop
thinking dreaming being in love with craving breakfasty foods.
Who knew that could be a thing?
All I want for dinner is omelets. All I want for lunch is parfaits. All I want to snack on is croissants. And, all I can dream of is recipes for scones, pastries, and breads.
And, when I said want up there in that sentence. I really meant to say have been eating. Because, let’s be honest, my meals have consisted of omelets, parfaits, croissants, and scones.
These scones to be more exact.
These beautiful, wonderful, life saving scones.
Okay, fine, that’s an exaggeration. They didn’t save my life. But, I will say making these scones was the second best part of my week.
Wanna know what the best part of my week was?
Yup, eating the scones. Said with absolutely no shame what so ever.
Some of you may think that’s kind of sad that my favorite part of the week revolves around a breakfast dessert. You may be right, but on the other hand, I’m pretty sure you’re wrong.
You see, these Coconut & Chocolate Cream Scones are packed with mini chocolate chips and sweetened coconut shreds. They are ridiculously light and airy on the inside and have a flaky and crisp outside. It’s kind of like eating a chocolate coconut infused pie crust. Delicious, I know. The top of the scones are drizzled with a sweet coconut glaze, which I may or may not have been eating out of the bowl, and sprinkled with toasted coconut shreds.
Now, tell me, does that sound sad?
Lets make a deal. Make these scones and then let me know if you think they rank in the top 3 best things about your week. If they don’t, we’ll agree to disagree, but if they do, then let’s have a scone party, cause it’s Tuesday, and what better day to have a scone party then right now.
Coconut And Chocolate Cream Scones
Yields: 8 scones
Coconut & Chocolate Cream Scones
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar, plus a little extra for brushing
½ teaspoon salt
5 tablespoons unsalted butter, frozen*
½ cup sweetened coconut shreds
½ cup mini semi-sweet chocolate chips*
½ teaspoon coconut extract
1 cup heavy cream, plus extra for brushing
Sweet Coconut Glaze & Garnish
1 cup powder sugar
½-3/4 teaspoon coconut extract
3-4 tablespoons heavy cream
toasted coconut, optional
Preheat oven to 425 degrees.
In a large bowl, whisk together flour, baking powder, sugar, and salt until combined. Grate the frozen butter—the frozen butter is a trick I picked up from Sally’s Baking Addiction, it helps make the scones light and airy on the inside and flaky on the outside—with a cheese grater or food processor.
Toss grated butter into flour mixture, and combine it with a pastry knife or your fingers until it resembles coarse meal. Mix in coconut shreds and mini chocolate chips.
Using a spatula or fork, stir in heavy cream and coconut extract until dough begins to form. Transfer dough (and all the dry, floury bits) to a floured countertop and knead until dough comes together into a rough, sticky ball.
Form scones by pressing dough into a prepared 8-inch cake pan, then turning the dough out onto a lightly floured surface. Using a very sharp knife, cut dough into 8 wedges and place on an ungreased baking sheet with a little room in between each wedge.
Using a pastry brush, brush the tops of each scone with a little bit of cream and then sprinkle with sugar. Bake for 12-15 minutes or until tops of scones are lightly browned. Cool on wire rack for at least 10 minutes.
While scones are cooling, make the glaze. In a small bowl, whisk together powdered sugar, coconut extract, and heavy cream until of drizzling consistency. If you want more of sweet coconut flavor add more extract. If the glaze is too thick add more heavy cream until of desired consistency. Drizzle the tops of each scone with glaze and sprinkle with toasted coconut shreds. Best served the day of, but scones will keep for two days in a sealed container at room temperature.
NOTES: *place butter in freezer 30 minutes before you start scones
*If I made these again I would use 1/4 cup of the mini chocolate chips, the chocolate flavor slightly overpowered the coconut on the inside of the scone
*cream scone recipe adapted from Smitten Kitchen