I’m sick. *Crying emoji* I sent (begged until he felt really bad) Brian out yesterday to pick up soup ingredients but I sadly couldn’t tear myself off the couch and away from Food Network to make it. I laid there sipping tea all day way too involved in Halloween Wars.
Being sick is the worst. I came home to Brian slugging shots of ACV straight out of the bottle the other day and I almost died. We are passed the natural remedies at this point though – bring on all the DayQuil and Afrin money can buy. I would like to breath out of one nostril, for like, 2 seconds.
I know what you’re thinking, I was too *sick* to make soup but I was well enough to make scones, right? B was pissed too, until he tried a piece of the scone loaf I made from Molly Yeh’s new cookbook. If you follow me on IG, you know of my recent obsession with Molly and her fun blog. She makes eggs in a hole and funfetti cake look elegant and I kind of want to be her so here we are making another one of her recipes. It’s nothing like I’ve ever tasted before – the inside soft and buttery while the outside stays nice and crusty like a traditional scone. We ate Molly’s scone loaf in under 24 hours so naturally, I made more. Only this time I made actual scones because…scones.
My version uses coconut oil and coconut cream, coconut sugar, double chocolate chips and a generous amount of orange zest. I feel like I’m not huge on orange but it really intensifies the chocolate flavor if you will. These scones have dry and crusty edges while the inside is tender and cakey. I love me a good scone and these were an awesome follow up to Molly’s loaf.
ORANGE CHOCOLATE CHIP SCONES
2 cups whole wheat baking flour
3 Tbsp coconut sugar, plus more for topping
1 Tbsp baking powder
1/2 tsp salt
1/2 cup cold coconut oil, must be solid or use cold butter
3/4 cup chocolate chips
1 egg, whisked
1/2 cup coconut cream
1 tsp vanilla extract
Zest of 1 orange
Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a large bowl, add chocolate chips and orange zest, set aside. In a smaller bowl, whisk together eggs, coconut cream, and extract. In a food processor, pulse flour, sugar, baking powder and salt to combine. Add coconut oil to processor in small chunks, breaking up with your hands if necessary and pulse a few times until mixture is crumbly and the oil chunks are pea sized. Transfer to bowl with chocolate chips. Add wet ingredients to dry ingredients and stir until just combined, kneed a few times with your hands if necessary.
Turn dough out onto prepared baking sheet and pat down until about 8 inches in diameter and 1/2 inch thick. Cut into 8 triangles and place in the freezer to set for 10-30 minutes. (This step isn’t completely necessary but King Arthur told me so and it definitely helped move the scones in the next step.) Position scones about 1 inch apart for maximum crispness or if you want scones on the softer side, leave as is. Brush scones with additional coconut cream and lightly sprinkle with sugar. Bake for about 15-20 minutes or until golden.