I’ve been cleaning out my pantry for over two months now, and it’s finally emptying out! Just a few more lingering random ingredients to be used up. One of the most lingering: some dried cranberries. I’m not sure even why they were purchased. I am not usually someone who seeks out cranberries. Nothing against them, just… not on my radar. I was planning to throw them into these scones for a coconut-cranberry-chocolate situation, but then I saw they were… far past their expiration. And rock solid. So they got tossed, and I scoured the (now far less full) pantry for other expired goods. There weren’t many others, thank goodness.
These are, admittedly, very similar to these brown butter rye scones I made last year. But those scones were very good! And I didn’t brown the butter or glaze these this time. I also added coconut. So… also they’re different!
And, cranberries or not, these scones are still using up pantry ingredients – namely shredded coconut and rye flour. The rye flour is nearly finished, but the coconut is far too abundant. I’ll have to do something majorly coconut-y to use up the rest of it. Shredded coconut is deceptively dense.
I recently watched the movie Stranger Than Fiction, and Will Ferrell’s character brought his love interest (a baker) a dozen flours. Incredible pun aside, it got me thinking a) what were the 12 flours? and b) how many flours do I have in my kitchen?
After I finish up my rye flour, I’ll only have two kinds of flour in my possession!
The rye flour makes for a perfect base for scones, in my opinion. Scone bases don’t need to be sweet. Leave the sweetness to the mix-ins, or to the butter and jelly you put on top.
My mom told me, as she ate hers, that if I “didn’t have such a strong track record of success,” then she would have been very wary of a rye scone. But… she loved them! I say, leave the rye flour out of bread and put it in your cookies and scones.
Print
Print
Pin
Description
Makes 4 scones. Easily doubles to make 8.
Ingredients
- 4 tablespoons unsalted butter, cold
- 1/2 cup all purpose flour
- 1/2 cup rye flour (or, another 1/2 cup all-purpose flour)
- 1/2 tablespoon baking powder
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons + 2 teaspoons milk of choice
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment.
- Combine the flours, baking powder, sugar, and salt until well blended.
- Work the cold butter into the flour mixture until unevenly crumbly.
- Combine the egg and milk, then mix into the flour-butter mixture. Fold in cranberries, coconut, and chocolate chips.
- Turn the dough out onto a floured surface and pat it into a disk, about 2 inches in height. Cut into 4 wedges and place on the baking sheet.
- Bake the scones for 15 to 18 minutes, until golden. Cool slightly, enjoy warm.
- Store any leftover scones well-wrapped, at room temperature, for several days. Freeze for longer storage.