Huh, what? Did I miss something?
Huh? Oh, yeah... that. The winter...
No entries in six months?
My dog ate my computer...
Not good enough?
What about... I forgot my password as well as the answer to the super tricky security question (what’s your name?)... aaaand my dog ate my computer.
Ok fine! I don’t have a dog! I have an imagination that goes into overdrive, so what?!
No! I will not admit that I was plain lazy. I can’t. Reality is harsh.
But maybe I have no other option...
Winter in Montreal has been very long this year.
Way too long...
And that’s what winter does to you in this part of the world... you get lazy.
And please hush now! Don’t remind of thousands of other bloggers who also live in this part of the world and who were not deterred by the ever falling temperatures, never ending snow storms and freezing rain in mid-May... don’t remind me of those who were dedicated and who just typed away their winter blues.
Anyways, I should really teach that dog some manners now.
The Mother of All Scones (with lime and coconut)
The base recipe for these amazing scones belongs to Molly Wizenberg, the creator of Orangette and the author of A Homemade Life (well, the recipe actually belongs to her sister but that you can learn about in more detail by reading the book). Despite our diverging stories, I couldn’t but feel a very strong connection with Molly Wizenberg. Endless were the times I thought she read my mind and, sensing my laziness, decided to write about it herself (I totally second her on plums!). Check out her blog and her book, they are both worth the read!
Back to the recipe... I kept all of Winzeberg’s measurements but changed most of the ingredients. So far, apart from the below recipe, I have tried the original Wizenberg recipe with lemon zest and ginger, as well as my own little invention with bacon, parmesan and corn flour (and yogurt)! This is a great recipe to play around, have fun!
Makes 8 scones
2 cups flours
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons (1/2 stick) unsalted cold butter, cut into small pieces
3 tablespoons sugar
Zest of 1 lime
½ cup shredded unsweetened coconut
½ cup coconut milk plus more for glazing (you can use low fat coconut milk)
1 large egg
Preheat your oven to 425°F (220 °C).
Stir the flour, baking powder and salt in a large bowl. Add the cold butter and mix with your fingers until the mixture looks like coarse meal (you have to work pretty fast as you don’t want the butter to start melting from the heat of your fingers). Stir in the sugar, lime zest and coconut. In a small bowl, whisk together the coconut milk and egg and pour it in to the flour mixture. Gently fold the mixture using your fingers as blender mixers (do not knead). The dough will start sticking together pretty fast. As soon as you can lift it as one whole dough ball (with a lot of itsy bitsy pieces falling off), transfer it on to a dry surface and knead it into a 1 inch thick disk. Do not knead it too much (Wizenberg says no more than 12 times, and I have stuck to that recommendation like religion). It’s OK if your dough looks a little flaky and cracked. It’s all a charm! Cut your disk shaped dough into 8 wedges and place those on a baking tray covered with parchment paper. Glaze the scones with the remaining coconut milk and pop them in the over for about 15 minutes, or until they become golden.