A Scone Throwback

Sunday, February 12, 2012

These scones bring me back. Back to my childhood summers spent at our New England beach house. Those warm summer nights walking downtown to get an ice cream from the local creamery after a long hot day at the beach. Heaven.

My favorite flavor was, and I think always will be, coconut almond fudge chip. So when I saw this scone recipe from Joy the Baker I just had to try it.

So here I sit 15 years later sipping coffee and enjoying a freshly baked scone, reminiscing on one of my favorite childhood memories.

Thank you Joy ; )

3 cups all-purpose flour 
2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup ( 1 1/2 sticks) unsalted butter, cold and cut into cubes
1 large egg
3/4 cup plus 2 tablespoons buttermilk
1/3 cup shredded coconut (sweetened or unsweetened)
1/3 cup slivered almonds
1/2 cup semi-sweet chocolate chips
buttermilk and sugar for topping

Place a rack in the center of the oven and preheat oven to 350. Place shredded coconut and almonds on baking sheet. Toast in oven for about 8 to 10 minutes (be careful coconut does not burn). Remove from the oven and allow to cool. 
Heat oven to 400. Line two baking sheets with parchment paper and set aside. 

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. 

Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter mixture breaking it up with your fingers. Butter should break into bits the size of small pebbles. Set in the fridge for a few minutes. 

Whisk together buttermilk and egg. 

Remove the flour and butter mixture from fridge and add coconut, almonds, and chocolate chips. Whisk together. Create a well in the center of the mixture. Add the buttermilk mixture all at once into the well. Use a fork to bring the wet and dry ingredients together. Mixture will be shaggy and seem a little dry. 

Lightly flour a work surface and dump the dough mixture onto the counter. With your hands bring dough together forming a 1 1/2 inch thick disk. Use a 2 1/2 inch round biscuit cutter to cut out the biscuits. Flour the biscuit cutter if it starts to stick to the dough. 

Place biscuits on a baking sheet about 1 inch apart. Brush with a bit of buttermilk and a few pinches of sugar. Bake biscuits for 14-18 minutes, until golden brown and cooked through. Remove from the oven and serve warm with jam. 
{Recipe from Joy the Baker



  1. WOW! I've never made scones before, but I love them, and I like the coconut/almonds combination, just lovely! : ) K

    1. Thanks Katia! Have a great week!

      : ))

  2. love making scones....even though I've only made lemon! I need to branch out!


    1. Haha I love lemon scones! Thanks for stoping by Grace.
      Have a great week!

      : ))

  3. Simply gorgeous...the recipe, the photography...I have a craving to bake!

  4. Those scones look sooo yummy! I am definitely trying out that recipe soon!



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