I've been living in New York for a good three years now and I've yet to get a grasp on the seasons. The summers here kill me, the mosquitos and the humidity...it's simply not glamorous. It's nothing like my perfectly sunny 70 degree weather Pacific Northwest summer, the ones that make the depressingly endless grey days somewhat doable. And the winters, I'm just really lousy at being cold. I swear I'm always ten degrees colder than anyone around me, like are you guys really not freezing for the entire span of november to march? Because that coat stays on my body 24/7 my friends. Recently I thought I was starting to get a handle on the cold, but it was nine degrees today and it just wasn't really comfy for me. That being said, I love fall and spring. I simple can't get enough. Everything is lovely in the spring, and the fall, especially over here on the East coast. When it comes down to it, I can handle the afro that I develop in those summer months because I get that great sun all day long, breathtaking produce, and endless days. I patiently await the frigid short winter days each year just so I can enjoy my cozy hat selection and get comfortable with massive amounts of herbal tea, these things make the seasons great, they make the ongoing changes really rather exciting.
Along with my beanies and the sweetness of a snow covered street, there's also the joy of baking. Because when I cozy up with a big cup of tea in my hand, I'm going to need a nice baked treat in my other hand. It's a winter thing, it's an "it's-so-cold-my-fingers-are-in-pain-thing."
1 can coconut milk, refrigerated
(1/4 cup coconut cream reserved)
1 cup chopped dates
1/2 cup shelled salted pistachios
2 cups all purpose flour
1 tbl baking powder
½ cup coconut sugar (or regular sugar)
1/2 cup + 3 tbl cold unsalted butter, cubed
1/4 cup heavy cream
4 oz white chocolate
Oven at 400 F
1. Begin by opening the can of coconut milk and separating the cream from the liquid. Measure out 1/4 cup of coconut cream and set aside for later.
2. Pour the watery part of the coconut milk into a small bowl, add the chopped dates, and soak for 20 minutes. After they have soaked, drain them in a sieve and rinse with cold water. Let them sit and dry off a bit while you make the dough.
3. Meanwhile, quickly pulse the pistachios in a food processor a few times until they are roughly chopped and coarse.
4. Pour the pistachios in a large bowl with the flour, baking powder, and sugar. Mix to combine. Add the cold butter and cut it into the dough with your hands until it resembles a crumbly dough with pea sized butter chunks. Keep the butter chunky! Do not make a paste
5. Chop the white chocolate bar into small pieces (or use chips) and add to the mixture with the dates. Toss to coat in the flour mixture.
6. In a separate small bowl, beat the egg. Add the coconut cream and heavy cream in, and whisk to combine. Drizzle the liquid mix over the flour mixture and slowly work the dough together until it resembles a shaggy mess. Do not over mix. The dough should just barely come together. If it is too dry, feel free to add more cream or a bit of coconut liquid.
7. With floured hands, roughly shape the dough into a flat disk and refrigerate for 15 minutes.
8. Remove from the fridge and cut the dough into triangles.
9. Place on a parchment lined baking sheet in a 400 F oven. If cut into 12 sections bake for about 15 minutes, If cut into 8 sections, bake for about 20 minutes.
10. Let scones rest for 10-20 minutes before serving
Notes: These scones are nutty and slightly earthy. Great for dessert or breakfast! Also, if you don't like coconut, feel free to use milk for soaking the dates and use extra heavy cream in place of the coconut cream. Though, the coconut flavor is not really noticeable it mostly just adds moisture.