Not a photo of the blizzard
The northeast, where I live, is bracing itself for an epic Blizzard this Monday afternoon through Tuesday evening. The amount of snow in the forecast is insane. The amount of robocalls, texts and emails I’ve received from the town I live in and the school(s) my kids go to is also crazy. I’m just happy that we went food shopping yesterday just to get out of the house from the tiny 4 inch snow “storm” we had the night before, pictured above. I have to say though I’m kinda excited too see as much snow as they are predicting. If it’s less then a foot and a half of snow I’ll be disappointed. As long as we are safe and warm I want it to snow. A lot.
With the snow that fell a few days ago. My husband and kids were outside shoveling and cleaning off the cars. I was busy fixing myself a delicious Cold Brewed Coffee while enjoying the warmth from being inside. Thinking that was a bit unfair while my husband, preschool aged son, and second grade aged daughter were outside cleaning off my car and shoveling out the driveway I thought I would treat them. I made our traditional snowy day treat. Chocolate Chip-Coconut Scones w. Cinnamon Sugar or as we call them Blizzard Scones. For some reason I tend to only make them when there has been some type of snow event hence their nickname.
Its a wonderful feeling having your family come inside from the cold, working their little butts off and wondering what smells so good. There glee after realizing that I made our favorite scones is just great. They couldn’t wait to eat them!
This time around, making the recipe, I switched the earth balance I usually use with cold coconut oil. Its what I had around and I alway’s wanted them to have an extra coconut flavor to enhance the coconut flakes in the scone. I love how them came out with this change. The outside of the scone was crispy and slightly crunchy while the inside was soft and warm. They were perfect! I have a feeling I’ll be making these again this Tuesday morning. :)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon sugar, plus more for dusting the tops of the scones
- 1/2 teaspoon cinnamon, plus more for dusting the tops of the scones
- 1/2 cup solid coconut oil
- 3/4 cup plus 2 tablespoons of almond milk
- 1/4 cup mini chocolate chips
- 1/4 cup coconut flakes (small)
- Preheat oven to 400 degrees.
- Line a baking sheet tray with parchment paper.
- In a large bowl combine the flour, baking powder, baking soda, salt, sugar and cinnamon.
- Add the solid coconut oil and use a pastry cutter or your hands to break the coconut oil up into pea size pieces. (I prefer to use my clean hands) Mix in the almond milk. The dough should just be holding together. If it's still too dry add a tablespoon of almond milk at a time until it all holds together.
- Fold in the chocolate chips and coconut flakes.
- Using an ice cream scooper, or two large spoons, scoop the scones onto the prepared baking sheet tray. Leaving 2 inches between the scones.
- Sprinkle the tops of the scones with extra sugar and a dusting of cinnamon.
- Place in the oven and bake for 15 minutes or until the tops are slightly browned.
- Cool on the tray for a few minutes before serving.
- *don't have mini chocolate chips...then by all means use regular size ones...you might want to add a tablespoon or two more of them.