Thursday, February 14, 2013

Heart Shaped Scones

Just in time for Valentine's Day!

Mai, Paul and I went to Stratton in early December. We were upgraded to a amazing condo with a hot tub, sauna, and full kitchen and our wheels quickly began turning. Mai thought, "what if I celebrated my birthday with a ski weekend! We could get one or two condos, and make mulled wine, fondue, slutty brownies, and dinner!" And, I am all about apres ski so I was 100% in.

Fast forward to February, and that is exactly what we did! We went up to Killington and rented two condos. Mai's friend Aurora graciously volunteered to serve as head chef for us all weekend (another post on this to come!). I brought slutty brownies and heart shaped scones (of course). We had a great time skiing, eating, and I even picked up a pair of pink skis!

Paul drove us up on Friday night, and the drive up is pretty...blah because the only food options involve gas stations. Never mind the fact that we saw the one and only Rufus Humphrey at a gas station. There isn't much by way of food, but I did manage to find this pepperoni pizza snack pack. Don't judge.

Before hitting the slopes the next morning, Aurora prepared us a breakfast of (not yacht-week suitable) oatmeal. I normally make my oatmeal with water, but Aurora splurged for us and made ours with whole milk and a ton of fixins'. We also had my scones. Everyone other than Mai and Paul was semi-surprised by the heart-shape, but let's be real, what else would I have done?

This is what your dough should look like after you mix in the butter with your hands. Kind of like sand.

Try not to eat this, it smells delicious after it has been toasting in the oven for a few minutes!

I am pretty sure that for every chocolate chip that went into this batter, I ate 20. Oops.

Chocolate Coconut Almond Scones, recipe adapted from Joy the Baker

Makes about 15 scones, depending on the size of your cookie cutter

Special Tools: Some kind of biscuit cutter. I chose to use my heart shaped cookie cutters.

  • 3 cups all-purpose flour
  • 2 tbsp. raw sugar
  • 3 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. fleur de sel 
  • 3/4 cup unsalted butter, cut into cubes (make sure it is ice cold!)
  • 1 large egg
  • 3/4 cup plus 2 tbps. buttermilk
  • 1/3 cup shredded coconut 
  • 1/3 cup sliced almonds
  • 1/2 cup semi-sweet chocolate chips 
Place a rack in the enter of the oven, and preheat the oven to 350 degrees. Place the shredded coconut and almonds on a silpat on a baking sheet and bake for 5-10 minutes. The coconut will get toasted pretty quickly, I set my timer for 7 minutes and removed it around that time. Once you remove the almonds and coconut, set aside and allow them to cool. Heat the oven to 400 degrees. 

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

Toss the cold butter cubes into the flour, using your hands to quickly mix in the butter. Set it in the fridge for a few minutes. 

In a small bowl, whisk together the buttermilk and the egg. 

Remove the flour mixture from the fridge and add in the coconut, almonds, and chocolate chips. Whisk together, and then create a well in the center. Add the buttermilk mixture to the well. Use a fork to mix together the wet and dry ingredients.

Lightly flour a cutting board or work surface and place the dough on it. Using your hands, bring the dough together in a 1 1/2" thick disk. Using a biscuit cutter (or heart shaped cookie cutter) to cut the biscuits. 

Place the scones on a silpat lined baking sheet, about an inch apart. Brush with a bit of buttermilk and top with some raw sugar. Bake the biscuits for 14-18 minutes, or until the scones are golden brown. 

If you don't serve the scones immediately, let them cool down and put them into ziplock bags. I re-heated mine in the oven at about 250 degrees for about 7 minutes. 

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