This winter has felt like it has lasted forever. I know we have not had nearly as much rain as we have had in the past, but the cold, cold weather, and the snow has been enough in my humble opinion.
They were calling for snow for last night and this morning/afternoon. Knowing that we had a staff meeting first thing, I thought I would bring a little taste of summer to the 9am meeting. I had no idea what that would be, but looked in the fridge and cupboard for inspiration. This is what jumped out at me: lime, vanilla, coconut, mango and blackberries…doesn’t that sound like a tropical scone to you?
These scones were great. Super simple to make. And at the same time full of little bits and bites of summer…I would make them again certainly. I am sure you could mix and match any of your favourite fruits to it. Serving fresh from the oven is the way to do it too. They smell wonderful!
*brutal picture, but I was rushing out the door…*
1+ 1/2 cups AP flour
3/4 cups whole wheat flour
1/2 cup white sugar
1/3 cup shredded coconut
1 + 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter
1 tsp pure vanilla, I used white vanilla
3/4 cup + 2 tbsp buttermilk
1 egg, lightly whisked
lime zest and juice from one lime (I’m sure orange would be great too)
1 cup blackberries
1 small mango, cubed
- Preheat oven to 350 degrees. Whisk together: flours, sugar, baking powder, coconut, baking soda and salt in a medium bowl.
- Cut cold butter into the flour mixture until the butter is coarsely incorporated.
- In a second small/medium bowl whisk together the vanilla, 1/4 cup buttermilk, egg, lime juice, and zest.
- Gently fold blackberries and mango into the flour mixture.
- Combine the wet mix into the dry, with a wooden spoon gently mix – careful not to crush the blackberries too much.
- Combine as much as you can in the bowl, then turn out onto a floured work surface. You will probably need to gently kneed the mixture once or twice until it comes together.
- The dough will be somewhat sticky (or mine was), pat hands with flour and then pat dough into a round disc about 10 inches in diameter.
- Cut dough into 12 wedges (like a pizza!)
- Place wedges on cookie sheet and brush with remaining 2 Tbsp of buttermilk.
- Optional: sprinkle a little sugar on top.
- Bake for 20-25 minutes, until golden brown and if you insert a toothpick in the centre it comes out clean.