Let me be clear: this is not a Mother’s Day post (sidenote, happy Mother’s Day, mom!). This recipe isn’t for Mother’s Day. You can, of course, make it for a mom, but you can also make it for yourself (you can enjoy it even if you’re a dad, a cat-mom, a dog-mom, a non-binary non parent, an LGBTQ teen, a single dude who loves video games, a dude married to a dude, a woman in a long-term relationship who may or may not want to get married and has decided she doesn't want kids, a pregnant lady, a DINK couple, etc!), and you can also make your mom a big spicy pan of enchiladas if that’s what she’s into. Because moms, like all human women (and like all of the humans mentioned above, plus more... all the humans, even!), are complex creatures who don’t fit into one mold.I’ve said it before and I’ll say it again, my mom has a taco tooth, not a sweet tooth, and would much prefer something savory over something sweet. When I was growing up, my dad would whip up some waffles… while my mom chowed down on a leftover taco, cold from the fridge. That’s how she rolls. All this is to say, one: my mom gives absolutely zero fucks #shedowhatshewant, and two: let’s stop gendering food. Sure, moms might like flowers and scones, but they also might like a big bloody steak with a glass of whiskey or something smothered in some goddamn hot sauce. Just as dads might want sweets and waffles and fresh flowers on the daily (like my dad did). Based on my observations of brunch ordering habits, most of my women friends prefer breakfast sandwiches with runny eggs and bacon, over fruity French toast. As far as I know (and of course, only with an outsider’s perspective/cat-mom perspective, so I might be wrong), having a baby and parenting a child doesn’t make all the women suddenly crave pink breakfast food.
I’d like to make a proposal: food blogs filled with meaty, spicy, savory recipe roundups on Mother’s Day, and waffle brunches on Father’s Day. Ok, so now, to the part where I look like a total hypocrite because this isn’t a recipe for something meaty and spicy and savory. Here’s a scone thing! We can start the revolution on Father’s Day.
I didn’t intend to have this post coincide with Mother’s Day, but I saw both Molly Yeh (My Name is Yeh) and Food52 post pics of Molly’s scone loaf on Instagram this week, and I just had to make it because LOOK AT IT. It’s a scone! In a loaf! So I had to make it and then I had to post it, and it just so happens to be on Mom’s Day weekend. If I was having Mother’s Day brunch with my mom, though, we’d probably have breakfast burritos with tons of salsa. She’d be real PO’d if I only showed up with scones. (ha, remember saying PO’d? lolol).
I changed up the flavor profile of this scone loaf (Molly uses marzipan and dark chocolate) to better match what I had on hand and because I thought maybe tropical-ish flavors would coax the sun back out of its cloudy, rainy hiding place. This recipe is adapted from Food 52’s post, but I also share custody of Molly’s book, Molly on the Range, with my sister, and I highly recommend getting it. It’s one of the most creative yet accessible yet adorable plus delicious cookbooks I’ve picked up in a long while.
Coconut Lime Scone Loaf (with white chocolate & Mac nuts)
Adapted from here and here
Notes: I used this almond-coconut milk, but I think canned coconut milk or regular almond milk would do the trick, or you could simply use heavy cream. I also accidentally used 1 full cup (rather than 3/4 cup) of butter and it turned out awesome, so choose your own adventure.
Notes: I used this almond-coconut milk, but I think canned coconut milk or regular almond milk would do the trick, or you could simply use heavy cream. I also accidentally used 1 full cup (rather than 3/4 cup) of butter and it turned out awesome, so choose your own adventure.
1 packed teaspoon lime zest (+ 1 teaspoon for top) 1 tablespoon powdered sugar ½ cup chopped macadamia nuts ½ cup white chocolate chips 1 cup dried coconut flakes (unsweetened) 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 2 tablespoons granulated (white) sugar (+ 1 teaspoon for top) ¾ cup cold unsalted butter, cut into 1/2-inch cubes 2 large eggs ½ cup coconut milk 1 teaspoon coconut extract Glaze ¾ cup powdered sugar 1 tablespoon lime juice Splash coconut extract Pinch fresh grated nutmeg | Heat oven to 400° F. Line an 8 x 4-inch loaf pan with parchment paper, leaving 1-inch over-hang (or grease pan really well). In a small bowl, toss together the 1 teaspoon lime zest with the powdered sugar, so that the sugar coats the lime and it doesn’t clump together. Add the nuts, chocolate chips, and coconut, and set aside. In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons of the granulated sugar. Add cubed butter and, using a pastry blender, cut in and mix until butter is roughly pea-sized. Stir in zest/nut/coconut/chocolate. In a small bowl, whisk together the eggs, coconut milk, and extract and add to the dry ingredients. Stir until just combined. Scoop the mixture into the prepared loaf pan and evenly spread. In a tiny bowl or measuring cup, stir together (or mix using fingers) remaining 1 teaspoon sugar and 1 teaspoon lime zest, and sprinkle evenly on top. Bake until deep golden brown on top and “firm when you poke it with your finger, with no squishy give,” approx. 40-45 minutes total. Check at 30 minutes in, and cover top loosely with foil if it looks too dark (any white chocolate chips near the surface might burn). Cool in the pan on a wire rack for 10 minutes. Remove using the parchment overhang, or gently turning upside down against rack. To make glaze, whisk together ingredients, and drizzle over cooled loaf. |
