Friday, February 24, 2012

Rise and Shine: Whole Wheat Blackberry Coconut Scones

I steal the covers every night. I must swim in my sleep. Or at least doggy paddle. I really can't figure out how they get so turned around each night. And how they all end up on my side, while Evan lies there shivering. Monday through Friday, I set 5 alarms each morning. Seriously, 5. In ten minute increments. I turn them all off—one by one, every ten minutes—and go back to sleep. And then I tell Evan that I'm getting up in 5 more minutes. Just 5 more minutes. This carries on until he has no choice but to get up and shower first, to avoid being late. And then I rush him, because, well, at that point, I'm usually running late myself. 

For the most part, he's a good sport. That's why I try to get up earlier on weekends, and let him sleep in. With all the blankets to himself, and no annoying buzzers. It also gives me time to make breakfast. There's nothing better than waking up to the scent of something delicious sizzling or baking, coffee brewing. 

Weekend breakfast, served. After five days of dealing with my blanket thievery and alarm clock marathon, It's the least I can do. 

Whole Wheat Blackberry Coconut Scones 

1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1/2 cup unsalted butter, cold, cut into small cubes
2 eggs
1/2 cup cold half and half
1 teaspoon vanilla
1 cup fresh or frozen blackberries (do not thaw if frozen)
1/2 cup shredded, sweetened coconut

Egg Wash
Whisk together the following: 
1 Egg
1 Tablespoon water
pinch salt
A few tablespoons raw sugar

1 cup powdered sugar
1/2 teaspoon almond extract 
Half and half 

For Scones:

Preheat oven to 350. 

In bowl of stand mixer, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Blend butter into dry mixture, with a pastry blender, your hands, or your paddle attachment, until butter pieces are a little larger than 'pea-sized.' 

Whisk together the eggs, half and half, and vanilla, and add half of it to the dry mixture. Mix gently until just combined, and add remaining liquid. The dough might look a little shaggy, that's ok. Gently fold in coconut and berries.

On a floured surface, pat dough into two equal sized rounds, about an inch and a half thick (should be about 5 inches around). Brush surface and sides with egg wash, and sprinkle with raw sugar. Cut into 6 wedges. 

Place wedges (not touching) on a parchment lined baking sheet. Bake for 10 minutes, rotate pan, and bake for another 10-15 minutes, until golden. 

Once cooled completely, drizzle with icing. 

For Icing:

Whisk together powdered sugar, almond extract, and about a tablespoon half and half. Add more half and half until you reach desired consistency. Add more sugar if it gets too thin, more half & half if its too thick.

I referenced the Grand Central Baking Book for key ingredient measurements of a basic scone recipe (ratio of dry to wet ingredients), and a general 'scone how-to,' but my recipe is so different from that one, that I wouldn't even call it an adaptation. You should, however, pick up a copy of that book, or go into Grand Central Bakery if you get a chance. Their oatmeal chocolate chip cookie is one of my all time favorites!
© Loves Food, Loves to Eat. All rights reserved.
Designer Blogger Template by pipdig