Toasted Coconut Almond Chocolate Scones

I have always loved a good scone. In fact when I found out I was going to Scotland for a few days I told my traveling partner (Jess) that we had to get scones for breakfast one day. She said why? Aren’t those just a dry biscuit – or something along those lines. She was not as enthused as me. And I tried to explain to her, when in Scotland you have a Scottish scone, well I got my way and we had scones in Inverness and she fell in love. In fact the next time we got scones in Edinburgh it was at her request. I always think of this story when I hear someone mention scones.

Now I saw this recipe on Joy The Baker’s blog and new I just had to try them. And since it is Valentine’s tomorrow I used a heart shaped cookie cutter to cut them out.

I thought they were grab – subtle hints of all three flavors (coconut, almond and chocolate). I had a warm one with blackberry jam and it was delish – I definitely recommend some jam since scones are dry, but they are still a great breakfast/mid-morning food.

I took these into work for Staff D and everyone seemed pleased.

Ingredients: Made 11 heart shaped scones

3 cups all-purpose flour

2 tablespoons raw or granulated sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes

1 large egg

3/4 cup plus 2 tablespoons buttermilk

1/3 cup shredded coconut (sweetened or unsweetened – I used unsweetened)

1/3 cup slivered almonds

1/2 cup semi-sweet chocolate chips (I used mini)

buttermilk and sugar for topping before baking


Place a rack in the center of the oven and preheat oven to 350 degrees F.  Place shredded coconut and slivered almonds on a baking sheet and toast in the oven for about 8 to 10 minutes.  Keep your eye on the coconut.  It browns quickly.  Remove from the oven when toasted and allow to cool.  Heat oven to 400 degrees F.  Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.

Toss the cold butter cubes into the flour mixture.  Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers.  Some butter bits will be the size of small pebbles, and some will be the size of oat flakes.  Set in the fridge for a few minutes.

Whisk together buttermilk and egg.

Remove the flour and butter mixture from the fridge and add coconut, almonds, and chocolate chips.  Whisk together and create a well in the center of the mixture.  Add the buttermilk mixture all at once to the well.  Use a fork to bring the wet and the dry ingredients together.  Mixture will be shaggy.  Lightly flour a work surface and dump the shaggy dough mixture out onto the counter.  Bring together the dough with your hands into a 1 1/2-inch thick disk .  Use a 2 1/2-inch round biscuit cutter to cut out biscuits.  Flour the biscuit cutter if it starts to stick to the dough.

Place biscuits, about 1 inch apart, on the prepared baking sheets.  Brush with a bit of buttermilk and a few pinches of raw or granulated sugar.  Bake biscuits for 14-18 minutes, until golden brown and cooked through.  Remove from the oven and serve warm, with jam.

Cheers to a happy Monday


To Whole Wheat Provocative Brownies

Chocolate? yes. Caramel? yes. Delicious? You betcha.

Caroline from Chocolate & Carrotsknows what’s up. I usually don’t make brownies from scratch because quite frankly brownies are the best thing out of a box (and I may or may not always ruin them when I try to make them from scratch). However, these brownies were fantastico, down each crumb. It wasn’t that they also had caramel and oreos, but the brownie part itself was heaven sent.

I am captain of an indoor soccer team, so made these for the girls (minus the one who is gluten intolerant). I hope they swoon over them like I did. nom.

Going to run to burn off the brownie I just ate. And then resist eating more since I need them for tomorrow night!


1/2 cup olive oil

2 eggs

1/2 cup strong brewed coffee (I used folders vanilla)

1/2 cup sugar

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

1/2 teaspoon baking powder

2 cups semi-sweet chocolate chips

16 oreos

3 tablespoons salted caramel

1/2 cup semi-sweet chocolate chips for sprinkling (optional – I resisted – thought that would be extreme as opposed to over-indulgence)


Preheat the oven to 350°F.

Cover a 8″ x 8″ pan in non-stick foil and spray with canola oil (for easy removal). Set aside.

In a bowl, whisk the olive oil, eggs, coffee, sugar, and vanilla extract together.

Add the flour and baking powder and stir together.

In a microwavable bowl, melt the chocolate chips (stirring every 30 seconds until melted).

Add the melted chocolate to the mixture and stir until well combined.

Pour half of the brownie mixture into the prepared pan.

Lay out a layer of the oreos (4X4 = 16)

Drizzle with the salted caramel over the oreos.

Pour the remaining brownie mixture on top covering all parts of the brownies.

(Optional) Sprinkle the chocolate chips.

Bake for 30 minutes until a cake tester comes out clean

Cheers to a chocolatey Sunday.