Coconut Pineapple Scones

These scones have a prominent coconut flavour marked with hints of sweet pineapple. Lovely for a weekend brunch or tea time. Excellent with whip cream and crushed pistachios or just a pat of butter. 

Coconut Pineapple Scones

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2 cups flour 

3 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

2/3 cup unsweetened shredded coconut

grated lime zest of 1 lime, reserve the juice for later

1/4 cup cold butter, cut up

1/2 cup milk 

2 eggs
1 teaspoon coconut essence 

1 398ml can of crushed pineapple, drained well

freshly squeezed lime juice   

vanilla sugar

shredded coconut

Preheat oven to 400ºF. Line a large baking tray with baking parchment paper.

In a large bowl blend all the flour, baking powder, salt, sugar, coconut, and lime zest together. Set aside.

In another large bowl add the milk, eggs, coconut essence, and crushed pineapple. Set aside. 

Cut the cold butter into smaller pieces and add it to the flour mixture. Using a pastry cutter or fork cut the butter into the flour mixture. Once an oatmeal like texture is achieved make a well in the centre. Whisk together the wet ingredients and add to the well. Using a rubber spatula incorporate the wet ingredients into the dry ingredients until a dough has formed. Place the dough on a well floured surface; knead a few times; shape into a large circle and pat to 3/4 inch thickness. Using a round 2 or 3 inch cutter, cut into circles and place on the prepared lined baking tray. Repeat, until all the dough has been formed. 

Squeeze the juice from the lime, if you haven't already done so, and brush the tops of each scone with the freshly squeezed lime juice. Then sprinkle each with a bit of vanilla sugar and shredded coconut. Place the tray in the preheated oven and bake for 15 to 22 minutes or until well risen and lightly brown.

Notes: I doubled the recipe and used a 3 inch round cookie cutter. I baked the scones for a total of 24 minutes. Ovens vary therefore baking time may vary.   

Hope everyone had a great weekend. - JD 

Peach Pecan Coffeecake

Here is a sweet autumnal coffeecake that has nothing to do with pumpkin spice. Fabulous with a cup of coffee or tea. This brunch favourite has a fruity sweetness and hints of warm cinnamon.  

Pecan Peach Coffeecake

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makes 12 servings

2 cups (500ml) unbleached flour

1 1/4 cups (310ml) sugar

1 1/2 teaspoon (7ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) ground cinnamon

1/4 teaspoon (1ml) salt

3/4 cup (180ml) butter or margarine, softened

1 cup (250ml) light sour cream

1/4 cup (60ml) milk

2 eggs

1 teaspoon (5ml) vanilla extract

3/4 cup to 1 cup peaches, fresh or canned, diced

Topping:

1 1/2 cups (375ml) chopped pecans

1/4 cup (60ml) dark brown sugar

2 teaspoons (10ml) ground cinnamon

Preheat oven to 350ºF. Line a 13" x 9" x 2" (33cmx23cmx5cm) baking tin or dish with a sheet of baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Blend in the butter until the mixture resembles coarse crumbs. 

In another bowl combine the sour cream, milk, eggs and vanilla extract. Add to the dry mixture. Beat at medium speed with an electric mixer until nicely smooth and fluffy.

Spoon half of the batter into the parchment lined baking tin. Then place the diced peaches on top of the batter.  

Combine the pecans, sugar and ground cinnamon together. Sprinkle half of the pecan mixture over the batter topped with diced peaches. Spread the remaining batter over the pecan/peach topping. Then sprinkle with the remaining pecan topping. 

Bake in the preheated oven for 35 to 40 minutes or until a wooden toothpick inserted into the centre comes out clean. Allow to cool. 

Notes: I had some diced peach fruit cups handy so I decided to drain the juice off and use them. In total I used 4 diced peach fruit cups, drained. Which probably amounted to 3/4 cup of diced peaches.  

Red Orange Jaffa Cakes

Cruising the aisles at the Italian Centre here in E-town I found these limited edition Red Orange Jaffa Cakes. The flavour is subtle less bitter orange then the original jaffa cakes. Now a days there are many flavours of jaffa cakes however nothing beats the original.

Hope you all had a great weekend! - JW