It's snowing as I write this. It's not a blizzard, and it's not staying on the ground, but it is snowing. I'm partially excited because the air is fresh and it's snowing ever so lightly that it's more calming than chaotic white mess. But then again, it's snow, it's the beginning of 6 months of winter and two pairs of pants. At least we have baked goods to get us through. For some reason I think of scones as winter food. They're dense, sweet and need a cup of tea - all things I crave in a snack during the colder months. These scones are moist and slightly chocolatey and the perfect accompaniment to my day cozied up with a blanket and a book.
Adapted from Hungry Girl
2 cups all-purpose white flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 tablespoons white granulated sugar
4 tablespoons unsalted butter, cold and cubed
1/2 shredded coconut, toasted
1/2 semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon milk
1/4 cup shredded coconut, toasted
Preheat the oven to 425 F and line a baking sheet with parchment paper.
In a large bowl, mix together the flour, baking powder, salt and sugar. Using a pastry cutter or two knives, mix in the butter until the mixture is similar to sand, the butter being no larger than pea sized.
Stir in the coconut and chocolate chips and make a well in the centre. Pour the cream and vanilla into the well and gently combine, until a dough begins to form. On a floured surface, knead the dough (about 10 times) until the dough is well formed. Pat the dough into a large circle, approximately 1 1/2 inches thick - or your desired thickness. Cut into 8 large triangles and place on the baking sheet. Brush scones with milk and lightly dust with coconut. Bake for 12-14 minutes, until the bottoms are lightly browned.