I love coffee.
|Lizzard Loves a surprise gift of coffee|
My morning cup(s) of coffee is the best part of my day (and when I say this, I'm only sort of kidding). Each night I set my coffee maker to "delay brew" so it starts the brew cycle 15 minutes before my alarm goes off. This way I get to wake up to the smell of coffee, one of the best smells in the world. Yuuuummmm.
I also love mail. I suppose some weeks I should call it "snail mail" because it can be so darn slow, but I prefer just mail. When I check the mail and our box is chock full of my favorite magazines, maybe a card, or a letter from one of my favorite organizations I am thrilled. It has always seemed like magic to me, the way USPS works (or as the case is now, doesn't work, at least not on a feasible budget.......but I digress). For less than $1, I can get something from my front door to the front door of anyone in the US. Seriously? That seems utterly magical to me.
Cards are my favorite things to get in the mail, I could wax poetic on why I love a handwritten card or note, but it is really quite simple. A handwritten card takes a bit of time, extra time (over a text or an email) and it makes me feel like a friend or a family member was really thinking of me when they sent it. And there is something awesome in my mailbox when I check it! Double bonus!
|Lizzard Loves a handwritten card and great coffee|
What could be better than a friend who is thoughtful enough to mail you a treat they enjoy & know you will too? The card that accompanied the coffee specified that since we can't sit down & have coffee together......at least we can sit down to the same coffee apart. What a great idea & sentiment from a wonderful friend. I enjoyed some this morning with my newest favorite scone; Coconut Almond. In case you want to rock some of the scones, the recipe follows........
Coconut Almond Scones
2 cups all purpose flour, plus more for dusting your work surface
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/3 cup sugar
3/4 cup (1.5 sticks) butter
1 cup, plus 2 tablespoons buttermilk
1/3 cup unsalted slivered dry toasted almonds (I buy mine at Trader Joe's)
2/3 cup sweetened shredded coconut, plus more for sprinkling (separated)
1 tsp coconut extract (imitation is OK & is cheaper)
turbinado/raw sugar for dusting
1. Preheat your oven to 425 and line 2 cookie sheets with parchment paper. Use airbake cookie sheets for softer scones, traditional cookie sheets for crisper scones.
2. Place both flours, baking powder, sugar, 1/3 cup coconut & butter into the bowl of your food processor. Pulse until the mixture is uniform & no pieces of butter remain.
3. Scrape the contents into a large mixing bowl and add the remaining 1/3 cup shredded coconut and the slivered almonds. Toss to coat.
4. Mix in the buttermilk & coconut extract; just until the dough comes together.
5. Flour your work surface (counter top, cutting board, whatever you're using!) and turn the dough out.
6. Knead the dough gently a few times and shape into a flat disk. Kneading your dough too much will yield tough scones.....scones should be delicate, not tough :)
7. Sprinkle the dough with turbinado sugar and the extra shredded coconut and press down to ensure the toppings have adhered.
8. Now for the fun part.......cut the dough into whatever shape you desire! I tend toward triangles and I make some miniature & some "normal" size. I've used a round cookie cutter & also sort of ripped the dough apart to make it look like messy mounds.......they all taste great, its just a matter of what you think looks good!
|Lizzard Loves Coconut Almond Scones with coffee|
10. Let the scones cool on a wire rack and gleefully enjoy them with your favorite coffee.....I know I do!