There are many ways to say I love you. To me it’s the little everyday things we do for each other that mean the most.
Run and empty the dishwasher for me… You rock, thanks babe! Clean up the lego explosion in your room without being asked… You’re the best kid, thank you! Stay by me in the store and behave like a sane child, rather than run around like a lunatic screaming at the top of your lungs… Thank you my sweet girl!
My family on the other hand can be won over via a much simpler means—food. If you fill their bellies with something tasty they’ll love you for life! I often joke that they’re like living with a bunch of goats. I can cover just about anything in chocolate or red sauce (homemade of course!) and they’ll eat it. But that aside, what better opportunity than Valentine’s Day for me to give them something truly delectable that will really make them smile.
As you may already know Valentine’s Day is synonymous with chocolate, but I feel like I’ve already showered my family with a considerable amount of chocolate goodies. This year called for something different, something out of the ordinary, something delicious that will make them think back longingly to Valentines Day 2012. But what? Cookies…too everyday, candy…too expected, cupcakes…too easy. Hmmm. What to make, what to make, what to make. Then it came to me; like a bolt of lightning, a light bulb going off or a trademarked “aha moment”… Heart shaped Coconut Scones with a Dark Chocolate Drizzle (okay, so I couldn’t stay away from chocolate entirely).
Here’s where I would ordinarily gush on about how fantastic and easy these little scones were to make. And how my family threw rose petals at my feet and talked about their plans to gold plate my whisk. HA! Not this time my friend. These little babies may look cute in pictures and my family in fact did like them and insisted that I blog about them (while stuffing seconds in their mouths), but they actually did not turn out as well as I had hoped. They didn’t rise up enough to qualify as a scone, yet weren’t quite sweet enough to pass as a cookie. But like I said, my family thought they were great (however I have already established their goat-like status, so take that recommendation for what it’s worth.)
So you may be asking yourself “Should I bother to make them…” Sure, go ahead. They really were easy to make and like I said my family actually did enjoy them. But if you do, feel free to tweak the recipe a bit. And if per chance you should end up with the perfect Coconut Scone with a Dark Chocolate Drizzle… please send me the recipe!
I don’t have much else to say about these except “Good luck!”
2 1/3 cups flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled and cut into small pieces
1 1/3 cups unsweetened, shredded coconut
1 cup plus 2 tbsp. coconut milk
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt and sugar. Add butter and toss so that each piece is coated in flour.
- Rub the butter into the flour mixture until it has the texture of coarse cornmeal. Stir in shredded coconut.
- Add in about half of coconut milk and stir together. Add remaining coconut milk as needed until the mixture comes together into a firm dough.
- Divide the dough into two balls. Use a rolling pin to form each ball into a 1/2-inch thick circle. Cut out your scones with a cookie cutter and place on a prepared cookie sheet.
- Bake for about 12-15 minutes, until scones are a light golden brown on top.
- Cool on a wire rack before glazing.
1/4 cup heavy whipping cream
1 tbsp. unsalted butter
4 oz dark chocolate, chopped
1/2 tsp. vanilla extract
- In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter has melted. Do not let it boil.
- Remove the pan from the heat, add the chocolate and let it sit in the hot cream to soften. Add the vanilla and whisk the glaze until it is smooth and all the chocolate has melted. Chill the glaze until it’s thick enough to hold its shape on the back of a spoon.
- Drizzle the glaze over each scone and chill until set.