Almond Joy Scones.

I’d like to introduce you to these scones.

There are a few reasons you may like them:

1. It’s sort of weird to eat Halloween candy for breakfast. I mean, I totally did it for 16 years of my life between the days of Nov 1st and 4th, when I developed the worst stomach ache of the century (yes, every single year) from eating too many Almond Joys and Snickers’. This is no Mallo Cup but it sure tastes like a treat, and you won’t look weird eating it.

2. They are fluffy and dense all at the same time. Scones are often touted as healthy and hey, I’m not about to shut that down. I think it’s because they have less sugar or something than muffins and face-sized cookies, but what do I know? Whatever… that’s fine by me. Especially when I cover them in tons… and tons… of calories.

3. While they were baking, I whipped up some bread made with brown butter. Scones are good for the creative mind. The scones made me do it. Thank the scones.

4. I finally found some cake-flavored vodka yesterday. After sampling a “fruit cake” (add fruit punch), a “cake for breakfast” (add iced coffee), a “cake tart” (add limeade), a “diet cake” (ha! add diet soda), and a “cake beer float” (umm hellllo yes…. add root beer), I (passed out after I) decided that you must hear about the scones today. I don’t know why… just thank the scones.

I totally used to be one of those weirdos who hated scones. In fact, I’ve never been a huge fan of pastries. Except for pumpkin donuts. And fresh cherry glazed donuts. Annnnd… cheese danishes.

And cream puffs? Okay I’m done.

Oh wait, one more.

Chocolate croissants.

Raise your hand if you think I need to make those.

 

In the meantime, I should probably take drizzling lessons. See above.

But I can’t really help it if I’m heavy handed on the candy. It’s just how I am. And you can’t change me, darnit!

I made these scones sort of look like biscuits. I was bored of triangles. It happens. Make it happen.

Almond Joy Scones

[adapted from these scones {in which post I use waaaay too many italics}]

makes 16 scones

2 1/2 cups of all-purpose flour

2/3 cup almond meal

1/3 cup granulated sugar

1/2 cup unsweetened flaked coconut

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup cold butter (1 1/2 sticks), cut into small pieces

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon coconut extract

raw turbinado sugar for sprinkling

3 ounces of chocolate, melted

Preheat oven to 425.

In large bowl combine flour, almond meal, sugar, coconut, baking soda, powder, and salt.. Cut in butter until it forms coarse crumbs with the flour mixture – I actually use my hands to combine and mash the butter in. Stir in buttermilk, coconut extract and vanilla extract. Turn onto a lightly floured surface and knead gently.

Divide dough in half and pat into 7-inch round circles.. Cut into 6 or 8 wedges, or use a round biscuit cutter. Brush with melted butter and sprinkle with coarse sugar

Bake at 425 for 12-14 minutes. Remove from oven and let cool, then drizzle with melted chocolate.

There is only one left and I’m about to wrestle someone for it.

Tagged as: chocolate, coconut, recipes, scones