Here is what I daresay was a very agreeable breakfast I had last week on a gray morning. It was an English breakfast, in fact! Channeling my inner Austen–or, more appropriately, Elinor Dashwood.
Coconut-Cherry-Carob Chip Scones with a steaming cuppa–you guessed it–English Breakfast tea.
The scones are based on the recipe for Chocolate Chip Scones in Simple Treats, so they’re wheat-free (ST uses only barley/oat flour in its recipes!). I just substituted a mixture of unsweetened dried coconut, dried Montmorency cherries (my favorite dried fruit from Trader Joe’s), and carob chips for the chocolate chips called for. Um, don’t tell anyone, but I may be pretty close to liking carob more than chocolate. I know this comment may very likely incite a mass freak out, but please just accept it.
These are NOT decadent scones. The barley flour makes them quite dense, and a little dry (though I think I over-baked them a tad?), and there is very little sweetener (I halved the batch, making 4 scones, and only used two tablespoons of turbinado sugar, and one tablespoon of maple syrup).*
However, the lack of inherent richness in these scones was quite easily remedied by warming them up and slathering them with PB & Co. Cinnamon Raisin Swirl, raspberry jam, and a dot of Earth Balance.
In conclusion, toppings to the rescue, but I probably wouldn’t make these scones again when there are so many fluffy, good-on-their-own ones out there!
*Also, it wasn’t a hugeee problem, but I felt like they had a slight baking powdery/salty taste. I may have just messed up–it wasn’t a deal breaker.