Hello! I hope everyone out there is doing well and enjoying their summer. I wanted to pop in and tell you I’m still alive and okay. I’m honestly not sure about the future of this blog. I’ve thought about starting a new blog, maybe continuing this one, or stopping all together. I’m not sure what’s the right choice. I gotta ponder and do some soul searching, I suppose. My heart is just not into blogging these days.
Anyway, here’s a recipe I made a lonnng time ago; three months ago seems like three years ago. I haven’t created any new recipes since then. This one was too good to go to waste! These are yummy Strawberry White Chocolate Coconut Scones.They’re pretty gorgeous. They’re made with butter, coconut milk, sweetened flake coconut, white chocolate chips and fresh strawberries. Now is the time to be eating all of those delicious berries since they’re in season! I really love the combo of coconut and strawberries. I wonder if you could substitute coconut oil for some of the butter? Just an idea. Take care and thanks for stopping by!
Strawberry White Chocolate Coconut Scones
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup sweetened flaked coconut
1/2 cup white chocolate chips
1 large egg
1/3 cup coconut milk
1/2 teaspoon vanilla extract
Thinly sliced strawberries
Heat oven to 375 degrees F.
In a large mixing bowl, sift together flour, baking powder and salt. Whisk in sugar until combined. Work in butter, using a pastry blender or two forks, until well incorporated and mealy. Stir in coconut and white chocolate chips until combined.
In a small bowl, whisk together egg, coconut milk and vanilla until well combined. Make a "well" in the center of dry ingredients and pour the liquid mixture into the center. Gently stir everything together until just combined.
Pat the dough into a 1 1/2-inch thick round on a cookie sheet. Slice into 8 triangles and space evenly on cookie sheet. Top with sliced strawberries. Sprinkle tops of scones with sugar, if desired.
Bake scones 20-25 minutes, or until golden brown. Cool 2 minutes before transferring to wire racks.
Makes 8 scones