This recipe began from this basic recipe for Coconut-Lime Scones
from the Eat This Poem blog. If you haven’t checked out this blog yet you really should. The authoress, Nicole, dishes up both poetry and food, feeding every part of her readers’ souls. I’ve often thought of doing something similar with my blog, but I just haven’t decided how I want to do that yet. I love her method of grating cold (frozen) butter. I’d never heard of that before, but I think it’s BRILLIANT. Two weekends ago some friends from Flagstaff came down to visit us in the desert. On Saturday morning we made a massive brunch at our house and we all ate in the backyard. It was a ton of fun. I made chipotle pumpkin pancakes (recipe pending, as it still needs some tweaking) and these scones and Jake and Brad baked a whole pan of sausages for the guys. We had coffee and oj and (once 11am rolled around) beer. Of course, one of our favorite things to do when our friends come to visit is to make a massive pitcher of mojitos and set up croquet in the shared courtyard of our duplex complex. Yes, that’s right. An afternoon visit to us (particularly one where no one is planning on driving anywhere for hours afterward) usually begins and ends with cases of beer, rum and cokes and pitchers of mojitos. And croquet. Lots of croquet. Pictures of our friends and Emo, everyone’s favorite dog, are below the recipe. It was a great day for a game in the yard, as you will see.
6 tablespoons cold butter
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup cane sugar
1/2 cup shredded coconut
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lime juice
Zest of 2 limes
3/4 cup coconut milk, plus more for brushing
1. Grate the butter on a box grater and keep it in the freezer until you’re ready for it.
2. Whisk together the flours, sugar, coconut, baking powder, and salt in a medium bowl. Whisk the egg, coconut milk, lime juice and lime zest in a small bowl.
3. Add the grated butter to the dry ingredients, and mix it until it resembles crumbs. Pour in the wet ingredients, and stir until the dough just holds together.
4. Place the bowl in the refrigerator to chill for 15 minutes. While the dough is chilling, preheat the oven to 400F.
5. Line a baking sheet with parchment paper.
6. Flour a cutting board and form the dough into one 1 to 1 1/2-inch thick round, or two if you want your scones smaller.
7. Cut the round or rounds into triangles, then place each triangle on the baking sheet.
8. Brush reserved coconut milk on top, and sprinkle with extra sugar.
9. Bake for 15-18 minutes, or until golden brown.
10. Serve either warm or at room temperature. If you are really fancy, find some lime curd (either by making it yourself or picking some up at Safeway) to increase the sugar content and the creamy citrus flavors.
My guy is always the most handsome ever. 🙂
Ki lines up a shot on a perfect day for croquet in the desert.
Rory is obviously amused.
Adam takes a shot; beer in hand.
Brad is always super classy.
These guys may all be cool, but Emo is always the star of the show.