August 3, 2011

Chocolate Chip and Coconut Scones

I'm great about making sure that my two boys eat a healthy, well-balanced breakfast every morning. However, I am not so great about following my own advice. I tend to get involved in 5 different things every morning and completely forget to eat until lunch rolls around. One of the problems that I run into with breakfast is that the only thing I really like eating is toast or something starch based. I have tried cereal and honeslty, I prefer it as a snack rather than a breakfast food. So every morning Im stuck trying to figure out what I want to eat and normally failing miserably. A couple of months back I had a number of ingredients left over from a previous cookie recipe, so I decided to make scones and try to change up my breakfast routine.

This recipe basically combined everything that I needed to use from previous dinner and snack recipes from the week before. I used a total of 8 ingredients and prepped using my food processor. Most people chill and cut their butter into small pieces, Im the exception to the baking rule. I cut my butter into chunks straight out of fridge and don't cut with any consistency straight into the food processor. I have tried both ways and the taste and consistency has been the same. So here are the rough ingredients and amounts:
  • 1 Tablespoon baking powder
  • 1/4 Teaspoon salt
  • 2 tablespoons sugar ( I used less than I normally do since I was adding chocolate chips)
  • About 2 cups flour (sometimes I use bread flour and sometimes all-purpose depending on what I have on hand) The amount of flour I use depends on how much I need to get the required consistency. I want enough flour for the mixture to be coarse, without being too dry
  • 5-6 Tablespoons unsalted butter
  • 1/4 cup coconut 
  • 1/4 cup semi-sweet chocolate chips
  • 1 cup heavy cream plus enough to brush tops before baking
I place the first four ingredients in the food processor and pulse until the mixture is coarse, but not full of butter lumps. Transfer to a bowl and add the last three ingredients. Hand pat the mixture into a circle and cut into 8 wedges. Brush the tops with additional heavy cream and sugar if desired. Bake at 425 for 10-15 minutes.

These scones turned out well. I liked that they combined coconut and chocolate, two of my favorite flavors. Since these recipe only made 8 scones they only lasted a couple of hours in my house. Next time I think I will make a double batch. Overall, a very simple and easy to prepare breakfast recipe.

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