Thursday, December 19, 2013

Coconut Craisin Pecan Scones

We love our friends and neighbors and feel lucky to be surrounded by such great people. So here it is, our way of showing appreciation and thankfulness for the community we live in. It's very simple and a lot of fun!

Around the beginning of December before things get too busy, I love to get up on a beautiful snowy morning and share yummy scones and a good cup of coffee with our friends and neighbors. By adding 3/4 cup of semisweet chocolate chips this recipe becomes one of our holiday favorites. Hope you enjoy them as much as we do! -Happy Holidays, Lori

Coconut Craisin Pecan Scones
by Lori

makes 2 dozen

2 organic eggs
2 cups organic buttermilk
4 cups organic whole wheat pastry flour
4 teaspoons baking powder
2 1/2 teaspoons salt
1/2 cup organic brown sugar
1/2 cup plus 2 Tablespoons organic butter (cold)
2 Tablespoons organic coconut oil (cold)
1 cup organic shredded coconut
1 cup Craisins, coarsely chopped
2 1/2 cup pecans, coarsely chopped

Preheat oven to 400°F.

Using a 2-cup measuring cup, add eggs and gently beat. Next, fill to the 2 cup line with buttermilk. Mix and set aside.

In a medium bowl sift in flour, baking powder and salt and then add brown sugar and toss together. Next, coarsely chop your pecans and Craisins.

Using a pastry blender, cut in cold butter and cold coconut oil into flour until mixture is crumbly, then add your coconut, Craisins and pecans. Pour buttermilk into mixture and gently stir just until the dough comes together.

On a baking sheet lined with unwaxed parchment paper, drop dough, distributing evenly to make 2 dozen. I use a heaping 1/4 cup scoop.

Place in heated oven and bake for 20 - 25 minutes.


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