coconut scones

coconut scones 4

The first half of this year was downright lazy for me. Of course I went to work, exercised, did laundry, cooked, and kept my house from turning into a cesspool, but I managed to do all that while spending the majority of the weekend, every weekend, outside in the backyard reading books and drinking margaritas. I love reading books and drinking margaritas, but I admit that I was starting to get the slightest bit bored.

coconut scones 1

And just in time, because the pace is picking up. The second half of the year is packed with vacations, from a weekend in Colorado over 4th of July, a week on the beach later in the summer, Italy in the fall, Thanksgiving with Dave’s family, and then finally Christmas. It’s getting busy, and I’m still adjusting.

That’s my excuse for not being on top of things and making these scones for breakfast a few weekends ago, since we spent this weekend in Albuquerque. On the other hand, I knew I wouldn’t be able to find chestnut flour in my little town, but I was pretty convinced I could get it at Whole Foods in the “big” city. I was wrong; they didn’t have it.

coconut scones 2

So no chestnut flour and no breakfast opportunities. Then I remembered that scones are really dessert disguised as breakfast, so there was no reason not to eat them after dinner. And while grinding almonds would have been a better substitute for chestnut flour than coconut flour was, I chose the easier option: coconut flour is already ground. I doubt coconut flour and chestnut flour result in a similar scone, but I can assure you that coconut flour, at least, makes a light scone with a texture somewhat reminiscent of a sable. One little scone made a nice dessert.

coconut scones 5

Andrea had some chestnut flour in her kitchen that she bought a while ago, so she chose this recipe for Tuesdays with Dorie. I simply substituted coconut flour for the chestnut flour in the original recipe. I also doubled the salt, added ¼ cup of unsweetened flaked coconut, and topped the scones with shredded sweetened coconut right before baking.

One year ago: Lots of Ways Banana Cake
Two years ago: Blancmanger
Three years ago: Cherry Rhubarb Cobbler

coconut scones 3

Comments

  1. You’ve been on a big scone kick recently! I have decided coconut is one of my favorite summertime flavors.

  2. Alli says:

    Margaritas and books sounds like a vacation to me. Add sun and a few of these scones and I am there!

  3. Nicole says:

    I used coconut flour also and I really liked the scones. I think I will add more liquid next time because mine were a bit too dry.

  4. Lora says:

    What a great idea for a scone flavor! Love them.

  5. Cara says:

    These look great – I’m glad the substitution worked out for you! Hopefully more coconut flour recipes are in your future :)

  6. woah. this look deelish. coconut=the best!

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