Blueberry Coconut Cream Scones
Ah, summer… It’s filtered into everything, even school. I spend at least two periods a day outside, because even my teachers can’t stand being cooped up. We watch movies and do creative projects instead of textbook assignments, and I have never been so relaxed or felt so free.
Summer means reading lazily in the softest, greenest patch of grass.
Playing the radio as loudly as possible so I can sing along without being heard by the neighbors.
Picking fresh, full leaves of basil that beg to become fragrant green ice cream (coming soon, I promise.)
Summer means walking into the dusk in a short sleeved shirt, stargazing right on the cool driveway, and tucking plastic yellow sunglasses in my bag wherever I go.
It’s an energy that I have tried to capture in a photograph all week. But there are no words or pictures that can convey the feeling – I’ve learned to put down the camera and simply breathe in the sun.
Even in Seattle, summer means heat. It’s almost too much – for me, the ideal day is 65 degrees. With a gentle breeze. And a slightly overcast sky. Still, I can’t resist the hazy summer heat and find myself in the backyard more than the house. But nothing can keep me away from the kitchen for long, and sure enough, I’m still baking away.
Oh, I am so lucky to be in love! With summer, with photography, with sugar, with my family. I hope you are all as happy and in love with life as I am at this very moment.
We had our first dinner outside last week. The day was so utterly lovely that we threw open every window and dusted off the old glass table. We passed around fruit salad and chicken, grilled with herbs grown in our own garden. We talked until twilight fell, and found that there is nothing quite like concluding a meal with lavender ice cream in sugar cones.
But first, we started the day with Blueberry Coconut Cream Scones.
I had leftover coconut cream, because my friend C- requested my Chocolate Marble Cheesecake with Coconut, Lemongrass, and Kaffir Lime for her 17th birthday. My dad always loves scones on Saturday mornings, so coconut scones seemed perfectly natural. But I wanted to add something else too… and blueberries were added into the mix.
My family really enjoyed these scones. The texture is very soft and makes for light scones. The coconut flavor is understated but definitely present. I also used plump dried blueberries that added great summery flavor.
Blueberry Coconut Cream Scones
Adapted from House of Annie
Makes 8-12 scones
2 cups all purpose flour
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
5 tbsp cold, unsalted butter
1/2 cup dried blueberries
1/3 cup shredded coconut (I used sweetened)
1 cup coconut cream
Preheat oven to 425 degrees.
Mix together flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles coarse meal (I used my food processor.) Add dried blueberries and shredded coconut, then gradually pour the coconut cream in a steady stream and mix in. The dough will be very shaggy and have loose pieces, and more cream can be added if the dough will not come together.
Pat the dough into a circle and cut into 8-12 pieces. Separate onto a baking sheet lined with parchment paper. (The original recipe instructs for the dough to be rolled out, folded over, and then shaped into a circle and cut… I simply wasn’t paying attention and skipped all that and the scones came out great. But by all means, look at the original recipe and try Annie’s method, which is accompanied with photographs.)
Brush scones with some coconut cream and bake for 15-20 minutes, or until golden brown.
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