Oh scones, how often I write about thee. I never even knew I made scones so often until I started this blog. But they seem to be a recurring character in the story of my life.I say the phrase “story of my life” at least once a day. It’s my way of giving a nod to empathy while making any situation about me. I’m working on it. Until heaven, I’m really, really sorry.
All the family I have are word nuts. Both sides. You know it is bad when we spend an entire evening arguing the proper use of apostrophe to pluralize ‘s’ names.
The paper looked something like this:
The Chavalas’s went to the park.
The Chavalas’ dog is named Rufus.
Rufus is the dog of the Chavalases.
There was more, but I won’t burden you. I don’t even remember the consensus. All of this is to say that sometimes I struggle with how to use words. I have Italian, French and German floating around in my head. Should I pronounce the word ‘niche’ like neesh or nitch? Scone or scon?
Usually, I switch off. Like, I’ll say scone one time and scon the next. Or worse, I’ll switch it depending on who I’m speaking with (that last is the worst grammar ever). Like if I’m talking to the French foreign exchange student my family knows, I’ll say scon because it sounds more European. Lame, I know.
And seriously, I don’t think this hard about how I say things or how you say things all the time, just some of the time. Anyway. I made these scones for the Royal Wedding. I stayed up real late and my kitchen looked like this:
But it was worth it.
I decided to try some diverse flavors because we were being so cosmopolitan watching Anglos hitch themselves. The 818 Boys brought over cardamom pods, and I figured they wouldn’t mind if the flavor combination was weird. I was too lazy to grind up the cardamom, so I just used so pre-ground stuff I had. In retrospect, they could have used more cardamom. It didn’t quite pop like I wanted. But! No one has ever combined these flavors before. I googled it. This might be because I am super creative or super weird. I am leaving that up for interpretation.
They were ok. A bit more dry than the Perfect Lemon Scones I usually make. Because there were going to be a ton of people over to view the British nuptials (what a horrid word), I made two batches of scones. For the second, I made Perfect Lemon Scones, taking out all of the lemon and adding cinnamon. And they were great.
I know this is a late post, but as we all know, Royal Weddings never really die…
Have a smashing day,
Coconut Lime Cardamom Scones
Adapted from Sugar Duchess
1-3/4 cup all-purpose flour
3 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
5 tablespoons cold butter, cut into pieces
3/4 cup flaked coconut
1/3 cup heavy cream
2 tablespoons fresh lime juice
zest from 3 limes
2 teaspoons cardamom
Preheat the oven to 425 degrees F.
In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and nutmeg. Add the cold butter and rub it in until the mixture resembles a coarse meal. Stir in the flaked coconut.
In a separate bowl, whisk together the remaining ingredients. Add to the dry ingredients, and stir just until the dough comes together. Knead gently a couple of times, and shape into an 8″ circle. Transfer to a baking sheet lined with parchment paper. Do use parchment paper. I’ve tried scones without it, and it has never turned out well. Too burny. Cut into 10 wedges or eight, and separate the wedges slightly.
Bake for about 15-16 minutes, or until they are golden brown. These are best if eaten within a couple of hours after removing from the oven.