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.
So far, on our roadtrip, we’ve hit Boston (+Cambridge), Providence, and now we’re in New Haven. It’s so weird to be in all these college towns after applying to and attending college. I feel like I’m three years late to my college campus tour. But these campuses have all been super gorgeous and Ben and I have been eating so much great food. Definitely going to need to cut back a little when we get home…
Decisions are hard. And life is always filled with them—the most difficult kinds. And the worst part is, avoiding them typically only makes things worse.
I have a thousand and one different things I should be doing right now, and one of them is studying (as per usual). The other is baking for a bake sale that I promised to help with. And another is preparing for an interview I have tonight. One that could potentially mean a lot of big changes in my forthcoming life. But the thing is, that’s barely scratching the surface of my to-do list. So what’s the decision? What do I deal with first?
I opted for baking first. Mostly because I think it uses my time best with my wacky schedule today, but also because baking is calming. And so what to bake?
I was chatting with one of my friends the other day about baking and I told her resolutely that baking cookies is actually one of the toughest endeavors for me.
“Really?” She sounded baffled. “But they’re the most standard desserts to make!”
I agree—most people try baking chocolate chip cookies before tackling things like cheesecakes or muffins, but I’ve always found that unless I was baking out of a mix from the grocery store, my cookies always ended up looking too imperfect. Too flat, too puffy, too soft, too crispy, too sugary, too buttery, too smooth (not enough of a crackly top), too boring… For some reason, perfecting the visual part of a cookie has always been at the forefront of my thought process when baking cookies, and I was terrified of getting it wrong.