Scones, scones—get more scones here! Last week we made Dorie’s Cream Scones to which I added chocolate chips and toffee bits. This week our chosen recipe was for Chestnut Scones, which are supposed to have chestnut flour—which is near to impossible to find and if you do find it, it’ll cost you an arm and a leg. I have a two pound bag of coconut flour that I’ve barely dipped in to, so I decided that is what I’d use. If I’m going to make any scones, they can’t just be plain, so I looked through my baking cupboard and decided to add some dried tart cherries, pistachios and some chopped white chocolate. All were well received to the coconut scones.
I only made a half batch and ate a couple for lunch (they’re small), along with some snap peas and an apricot. I always brush my scones with some cream, which is what adds a nice shine to them. It’s simple to half a recipe when you use a scale, even the egg. I weighed one cracked egg and it was 50 grams, so I just took out 25 grams of egg (cooked up the other half in the microwave really quickly, let it cool and gave it to the dog to eat—he LOVES eggs. No really, would it be bad to just feed our doggy eggs and bologna/hot dogs as his main source of food? Those things are cheaper than dog food and Chip won’t hardly eat any dog food! By the way, I’m kidding—we wouldn’t only give Chip eggs and bologna, but he sure does love it when one of the boys don’t finish one they’re having and he gets their leftovers!)
Back to the scones! The coconut flour made these just a little bit more crumbly than last week’s cream scones, but they are still good. I used 1/3 cup of cherries, 1/4 cup pistachios, and 2 ounces of white chocolate.
This week’s recipe was chosen by Andrea from Andrea In The Kitchen. She’s got the recipe on the link to her blog. Not too sure what you think about scones, especially if you grew up with these scones like I did (which are delicious in their own right), but give some like these or last week’s scones a try! Scones galore over at the Tuesdays With Dorie website.