Confession: I have made two batches of these bagels in one week. One week. Granted, one batch was for Ben’s lab, but still, it’s embarrassing how addicting these things are, mainly due to their incredible texture and their addicting garlicky scent.
These scones make me emotional. Not because they have any sentimental value to them, necessarily, but because I look at them and feel simultaneously:
Guilty for making them chock-full of chocolate chips, raspberries, and coconut. And I mean chock. full.
Impatient because I have to take photos of them first before eating them.
Excited because I can’t deal with how ready I am to eat one (two? three…?)
Happy with the way they turned out, because I was worried that the coconut milk wouldn’t be thick/fat enough for the recipe.
Long story short, these scones are magical. Not too sweet (the sweetness comes from the semi-sweet chocolate chips), perfectly tart (fresh raspberries), and delightfully coconutty. Is coconutty a word? Pretty sure it isn’t.
New development: I purchased a kitchen scale and have totally converted (haha… measuring joke) to measuring by weight instead of by volume. The precision is just so much better and I’ve noticed a change in my results.
250 g all-purpose flour
28 g white granulated sugar
1 tbsp baking powder
1/2 tsp salt
85 g unsalted butter, cut into small pieces (cold)
170 g raspberries, frozen
85 g semi-sweet chocolate chips
1 large egg
1 tsp vanilla
75 ml full-fat coconut milk
1. Preheat oven to 350ºF. Whisk dry ingredients together in a bowl.
2. Using a pastry cutter or your hands, work butter into the flour mixture until incorporated.
3. Add raspberries and chocolate chips to the mix. Toss slightly, but don’t overmix, otherwise the raspberries will melt and stain the batter.
4. Whisk egg, vanilla, and coconut milk together in a separate bowl.
5. Add egg mixture into the rest of the ingredients. Use a spatula to mix together.
6. Dump mixture onto a greased, foil-lined tray and mold into a round disc. Cut into 8 wedges and slightly separate the wedges from each other.
7. Bake for 30 minutes or until golden brown and no longer sticky.
I wish I could say I had a good reason for not posting anything new for months now. I mean, I have several little reasons. Things like exams and newspaper duties. Things like a new job for the summer (administrative duties). And then another job.
I know what you’re thinking. Why on earth would you pick up another job when you’re already exhausted every day after your first job?
I’ve officially caught that bug. No, not the winter cold or a seasonal flu—the bug that makes you want to make everything from scratch. Chicken stock, sandwich bread, hummus… and now bagels.
When I played volleyball in high school, we’d always have dozens of bagels from Panera at our tournaments, and I could polish off two of those things in one day. Hey. I was a hungry athlete. Or that’s what I told myself, anyway. Those cinnamon crunch bagels were just too delicious to pass up.
But an oldie but goodie flavor I’ve always loved were poppy seed—and adding sesame seeds to the mix only seemed logical at this point! And all those myths about bagels being difficult to make? Gone!
You know those moments when you’re just inexplicably craving an enormous, sweet, mouth-watering baked good from a neighborhood bakery? Whether it be a flaky pastry or a moist slice of cake, there is something almost illegally enticing about a bakery’s sweets. Sometimes I walk past a coffee shop and have no intention of having any caffeine, yet feel myself itching to press my nose against its display case like a five year old anyway. I don’t know how they do it, but bakeries just have this way of making everything look delicious. Any banana bread they make will always look more inviting than something I whip up at home. One day I’ll find their secret.