Thursday, April 7, 2016

Chocolate Chip Coconut Scones

One thing I quickly learned as a stay at home parent is that weekends have little meaning.  Fridays aren't necessarily different from any other day because Saturdays are typically very similar to Monday-Friday, just with the addition of Daddy and trying to get house projects done.  Gone are weekends of leisure (both from kid and projects) and early evening plans, (mostly) staying up late (because the kid doesn't understand weekends = sleeping in).  It took me awhile to adjust to this new reality.  Now, with a kid who is fairly easy and mostly potty trained, we're at a nice stage in parenting.  No school activities or things he's involved in but also not working around 2-3 naps a day and diaper blowouts.  Also, with 3 years of parenting under our belts we've had some time to adjust and figure out ways to make the weekends still special, even with a kid around.

I try to keep Fridays a little more relaxed and different than the rest of the weekdays.  In the later spring and summer last year we did smoothies almost every Friday which was fantastic.  We got really good at smoothies.  I typically work a little ahead on my house chores, to ease up working mornings and errand days, and so by Friday I don't have as much to do.  I try to keep our Fridays free and home all day (at least until the evening).

And I usually try to have a different morning snack (to go with the future smoothies).  Lately it's been these scones.  I remember frequently making Bisquick scones when growing up and always enjoying them.  Adding chocolate and coconut can (usually) only improve things.  Luke and I HAD to taste test one of these almost right out the oven and it was fantastic.  Another reason to look forward to Fridays!

Chocolate Chip Coconut Scones
yield: 12 scones
1½ cups plus 2 TB flour
¼ cup sugar
2 tsp baking powder
pinch of salt
½ cup shredded coconut
1 cup chocolate chips (I almost always use dark chocolate chips for everything)
1 cup heavy cream
2 TB butter, melted
coconut for sprinkling
sugar for sprinkling

1) Preheat the oven to 375°.  Line a baking sheet with parchment paper or a silicone mat.  Combine the flour, sugar, baking powder, and salt in a bowl.  Add the chocolate chips and coconut.  Stir.  Add the heavy cream, just stirring until the dough comes together.  Turn out onto a floured surface and knead a few times, to ensure even mixing.

2) Split dough into two mostly equal discs, patting each to about 1" thick.  Place on baking sheet and, carefully, cut each disc into 6 wedges.  Spread melted butter on top and sprinkle with additional coconut and sugar.  Bake 15-20 minutes, until lightly brown.

I've seen instructions to freeze unbaked scones on a baking sheet after forming and then baking as needed.  I've never tried this because I prefer to bake them all at once and freeze most of them, to thaw as needed.  But just FYI. 

Modified from Annie's Eats

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