“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast? said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully.”It’s the same thing,” he said.
Either way, I say: Coconut Scones.
I made this recipe up completely from scratch. Measurements aren’t exact, but pretty close! The keys here are to make sure your butter is cold, to obtain a dough that is barely moist, and most importantly, not to overwork the dough. Makes 8 scones.
1 cup whole wheat flour
1 cup white flour
1 cup shredded unsweetened coconut
1 teaspoon baking powder
1 stick cold, unsalted butter
1 cup whole milk or buttermilk
1 teaspoon vanilla extract
A couple drops of coconut extract (optional)
Juice from 1/2 lemon
Preheat oven to 425; line a baking sheet with parchment paper. Combine first five ingredients in a large mixing bowl. Cut the butter into the dry ingredients with a pastry cutter, two knives, or best yet–your fingers–until the dough crumbles in pea-sized bits. Whisk egg, milk, extracts and lemon juice together in a separate bowl. Slowly stir into the dry ingredients until the dough just comes together and is barely moist. Transfer to baking sheet, form into a 1/2 inch-thick circle, and score into eights with a knife. Bake until just golden on top, 15-20 minutes. Let cool before cutting, and serve with toppings/fillings of your choice (I like peanut butter and banana).