Last week my husband and I celebrated our wedding anniversary.
We now have an entire four years of wedded bliss to our credit.
Have I ever introduced my husband to you? He’s quite the guy. This is the man I was crazy about in college, but never dreamed I’d actually end up with. Life can be good like that.
Back in our dating days, I had a coconut-lime body spray that I wore a lot. Every once in a while I get a whiff of something coconut-lime, and suddenly I’m in college again, and we’re taking a slow walk around the stadium on a warm summer night, and going out for ice cream, and the feel of his hand in mine is still novel and exciting. That’s what coconut-lime does to me.
Whew. Mushiness aside. Let’s talk scones.
These are everything you could ask for in a scone. Fluffy, moist, rich, flavorful, all of the above. . . The secret? Cream, my friends. Heavy cream. Don’t fight it. And don’t work the dough any more than you absolutely must, once you add the liquids to the dry ingredients. I also threw these in the freezer for about 15 minutes before baking them. It helped them keep their shape and rise better. If you go that route, increase the baking time a bit so they won’t be underdone.
You won’t be knocked over the head by the lime flavor, but there’s a definite citrus presence here, which plays well with the coconut. I think I struck a pretty good balance, but if you prefer one flavor over the other, go ahead and play around with it.
Happy anniversary, Love. Here’s to many, many more.
Coconut Lime Scones
1-3/4 cup all-purpose flour
3 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
5 tablespoons cold butter, cut into pieces
3/4 cup flaked coconut
1/3 cup heavy cream
2 tablespoons fresh lime juice
zest from 3 limes
1/2 teaspoon coconut extract
Preheat the oven to 425 degrees F.
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and nutmeg. Add the cold butter and rub it in until the mixture resembles a coarse meal. Stir in the flaked coconut.
In a separate bowl, whisk together the remaining ingredients. Add to the dry ingredients, and stir just until the dough comes together. Knead gently a couple of times, and shape into an 8″ circle. Transfer to a baking sheet lined with parchment paper. Cut into 10 wedges, and separate the wedges slightly.
Bake for about 15-16 minutes, or until they are golden brown. These are best if eaten within a couple of hours after removing from the oven.