Blackberry Coconut Scones

In my early days of baking, there was a steep learning curve to overcome. A combination of inexperience and failure to read the directions caused many items to go straight from the oven and into the trash. It was the scones, however, that left me dumbfounded. Pan after pan came out dry or bitter or flavorless; they were inedible, in every possible way. It was almost absurd that I was not able to recreate this simple pastry in my own kitchen. I say almost because nothing is laughable about throwing that much butter in the bin.

It wasn't until I got a job in a bakery—and was tasked with baking dozens of scones on a daily basis—that I found my knack for this particular pastry.

In truth, scones are no more difficult to create than a biscuit. Fat is cut into flour, liquid is added to bring it together, and the servings are cut from the dough. Perhaps it was a lack of confidence that held me back long ago, but now I feel I could create a scone with my eyes closed, even years after working behind the pastry case. 

Blackberries are often discounted at my local market. Emerging from my winter cocoon, these berries feel like a bite of spring; I fill my basket each time I spot the red sale sign. With an excess of berries last Sunday, I added them to a basic coconut oil scone recipe to create a complement to brunch. Coconut oil has quickly become my favorite fat for scones because it results in a tender, delicate crumb. These (vegan!) scones may be simple, but the taste is lovely.

Blackberry Coconut Scones combine the fresh berry with coconut in three of its forms—coconut milk, coconut oil, and coconut flakes. The result is a tender, flaky scone that foils the tart berry against the sweetness of the pastry. A light coconut glaze is drizzled over the top for an extra touch. While it could be omitted, I find it worth the extra effort.

One Year Ago:  Peanut Butter Chocolate Frosted Cake and Orange Coconut Pull-Apart Bread
Two Years Ago: Lemon Pudding Cake, Grapefruit Margaritas,  Chocolate Oatmeal Flaxseed Muffins, and Chocolate Chip Raisin Oatmeal Cookies
Three Years Ago: Cinnamon Sugar Muffins, Basic Caramel Sauce, Rum Raisin Ice Cream, and Butternut Squash & Spinach Tart
Four Years Ago: Yeasted Chocolate Coffee Cake, Meyer Lemon Curd, Lemon Chocolate Tart, and Peanut Butter Swirled Brownies

Coconut Scones with Coconut Glaze

Yields 6-8 scones

Blackberry Coconut Scones 
1  1/2 cups (187 grams) all-purpose flour 
1/4 cup (56 grams) granulated sugar 
2 teaspoons baking powder 
1/2 teaspoon salt 
1/3 cup coconut oil (solid state) 
1/2 cup unsweetened coconut flakes 
6 ounces (170 grams) fresh blackberries
3/4 cup (175 ml) coconut milk

Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the solid coconut oil with a pastry blender (or your fingers) until the mixture resembles coarse sand. Gently fold in the coconut flakes, fresh blackberries, and coconut milk until the mixture comes together.

Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 6-8 pie shaped wedges and move to a baking sheet. For extra sweetness, sprinkle granulated sugar over the top of the scones. Bake for 16-18 minutes, or until the edges take on a light color. Allow scones to cool completely before glazing.

Coconut Glaze 
1/2 cup (62 grams) powdered sugar 
1 tablespoon coconut milk
1 teaspoon vanilla extract

In a small bowl, stir together all ingredients. Using a spoon, drizzle glaze over cooled scones. Allow at least 15 minutes for the glaze to set before serving.

Cranberry Orange Muffins

I have a tendency to forget about myself, to push my own needs aside in favor of others. As a novice teacher, I arrive early to school and stay late, long after the last bell rings in the afternoon. I write up dozens of notes for my students on their work, knowing that most will go unread, but still marking the page in case a stray eye happens to catch the blue ink. I fall asleep in front of the computer in the evenings, typing up powerpoint presentations for the new courses I am teaching. I love my job and enjoy my students, but some days I wonder when I can set down the textbooks and pick up something I'd actually like to read.

I wonder when my time will start to become my own. 

I often forget how important it is to set aside time for myself. With a to-do list that never ends, I cross off one item right before starting the next. Owing to the advent of a new year, I am trying to work closer towards a balance. After my first week back in school from the holidays, I woke up late on the weekend. Rubbing the sleep from my eyes, I set out to make muffins. And again and again, just to make sure I got them right. There is a peacefulness in the kitchen, of mixing ingredients and knowing how they will come together. 

The first time I mixed up a batch of these muffins I used clementines, which was a mistake. Clementines are too tart to act as a foil against the cranberries. The second batch was good, but it wasn't sweet enough to make the pockets of cranberry taste pleasant. The last batch, however, was just right. The muffins are bright in flavor, sweet in nature, and the tart cranberries can truly shine. 

If these muffins can master this balance between extremes, perhaps there is hope for me too.

Cranberry orange muffins are a play on sweet and tart, and they perform this harmony so well. The batter is infused with orange zest and freshly squeezed orange juice to give it a vibrant citrus flavor. The cranberries add a tartness, but it is a relief against the rest of the muffin. I enjoyed these muffins with a mug of black tea and an old episode of Friends. I encourage you to find a way to sit down, relax, and savor them as well.

One Year Ago: Double Chocolate Brownies
Two Years Ago: Lemon Poppy Seed Rolls, Rosemary Sandwich Bread, and Cranberry Flaxseed Muffins
Three Years Ago: How to Make Cake Flour, Cinnamon Sugar Cake, and Vanilla Bean Pudding
Four Years Ago:Fleur de Sel Caramels, Chocolate Salted Caramel Cookies, and Chocolate Marbled Banana Bread

Cranberry Orange Muffins

Yields 1 dozen muffins

3/4 cup (150 grams) granulated sugar, plus extra for sprinkling
Zest from 1 orange
1 large egg
1/2 cup (113 grams) butter, melted
1 teaspoon vanilla extract
3/4 cup (95 grams) all purpose flour
3/4 cup (90 grams) whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (180 ml) freshly squeezed orange juice (about 2 oranges)
1 cup (110 grams) fresh or frozen cranberries

Preheat oven to 350 degrees F (180 degrees C). Grease a muffin pan or line with baking cups.

In a large mixing bowl, rub the zest and sugar between your fingers for several minutes to release the oils. The sugar should become fragrant. Beat in the egg, melted butter, and vanilla until smooth. Gradually fold in the flours, baking powder, and salt. Stir in the orange juice until uniform.  Mix in the cranberries.

Divide batter evenly between baking cups and sprinkle the tops with granulated sugar. Bake for 18-22 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. 

Citrus Zucchini Muffins

August disappeared with the blink of an eye. At the beginning, I was lying in the sun, reading a book, and everything since then has been a bit of a blur. I've been traveling again; this time I spent a week in California and another driving up the coast to Seattle. I'll share the pictures with you once I get settled back in. With school starting this week and fall just around the corner, it all feels too soon. 

For now, I'm going to enjoy the end of summer harvest and hold on to the last of the warm summer days.

The garden at my parent's home grows two vegetables very well—zucchini and rhubarb. Due to a shady tree, the onions stay small, the cucumbers are few, and the cherry tomatoes are nonexistent, but those two vegetables grow so quickly and so large that it is easy to believe they are trying to make up for the other's flaws. My parents kindly let me use whichever vegetables I please, but even I can't find a use for all of the zucchini. 

If you want to lend a helping  hand, do let me know.

Though plentiful in the Upper Midwest, I still have not made my mind up about zucchini. While I could take or leave most savory dishes (except this one), bread is where this vegetable shines. Every year I make loaves of zucchini bread and every year I want to share the same recipe with you again because I love it so. While zucchini bread is wonderful with cinnamon, spices, and chocolate chips, this year I challenged myself to find a new way to enjoy it.

With citrus zest for bright flavor and chopped almonds for a hearty bite, zucchini found another way to capture my heart.

Citrus Zucchini Muffins make for a wonderful end-of-summer breakfast. The muffins are loaded with lemon and orange, a touch of nutmeg, and almonds to make them filling. The muffins are great with a spread of butter, a spoonful of jam, or simply left plain. These muffins surprised me with how much I enjoyed them. The flavors may be simple, but the experience is certainly not.

One Year Ago: Date Flapjacks, Nordic Pancake Cake, and Vanilla Ice Cream Cake
Two Years Ago: Chocolate Cherry Cake, Coconut Scones, Roasted Strawberry Coconut Ice Cream, and Almond Butter Cupcakes with Mocha Buttercream
Three Years Ago: Blueberry Hand Pies, Black Bean Salsa, Harry Potter Treats, and Cauldron Cakes
Four Years Ago: Espresso Chocolate Chip Shortbread, Whole Wheat Wild Blueberry Muffins, and Bittersweet Chocolate Pear Cake

Citrus Zucchini Muffins

Yields 1 dozen muffins

3/4 cup (150 grams) granulated sugar
Zest of 1 lemon
Zest of 1 orange
1/2 cup (118 ml) vegetable oil
Juice of 1/2 orange
1 large egg
1 teaspoon vanilla extract
1 cup (about 180 grams) grated zucchini, lightly packed
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (120 grams) whole wheat flour
1/2 cup (63 grams) all-purpose flour
1/2 cup (113 grams) whole almonds, coarsely chopped

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with baking cups.

In a large bowl, mix together the sugar, lemon zest, and orange zest until fragrant. Whisk in the egg, vegetable oil, orange juice, and vanilla until well combined. Stir in the grated zucchini. Mix in the nutmeg, baking soda, baking powder, and salt. Fold in the flour, mixing until the batter becomes uniform. Mix in the chopped almonds.

Fill baking cups 3/4 full and bake for 18-22 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool briefly before eating. Serve plain or with a spread of jam.