Blackberry Coconut Scones - Writer in the Kitchen
I've been on a healthier baking trend of late, but no one will ever convince me scones, with all their wondrous varieties, are not one of the best foods on the planet. They are a perfect tea pairing, and tea pairs perfectly with writing, so enough said.
Scones are also a great way to add a bit of sweetness to your day without resorting to processed alternatives. Speaking of alternatives, the butter (I'm a Kerrygold fan) can be replaced with a nice vegan alternative like Earth Balance Baking Sticks. I've used them in many recipes and they work great. These scones are great because they don't have a surplus of butter or sugar (if you leave off the glaze) and the sugar can easily be decreased by a tablespoon or two.
The blackberry and coconut complement each other so well, and toasting the coconut brings out more of the nutty flavor.
These blueberry coconut scones are a new favorite, and offer a nice serving of nutrition in the form of vitamins, minerals, fiber, and antioxidants. Yes, I know you can get all that by just eating the blackberries, but hey, scones.
Enjoy with a your beverage of choice and a good book. The tea shown is actually Herbal Coffee (caffeine-free) from Mountain Rose Herbs.
The Blackberry Coconut Scones are a variation of the Blueberry Lemon Pecan Scones that can be found on the recipes page. For your convenience, you can download the Blackberry Coconut Scone recipe here.
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