It’s a cool, wet morning. The rain is pitter-pattering on my balcony, and it’s soothing in ways that nothing else can be. But I have to admit, what makes this experience all the better is the sweet swirl of cinnamon in the air…
Yes, I baked. There is something about waking up before the sun does and having things alive in the kitchen by the time it is. It calms me. It helps me get through an otherwise rather long, action packed day. I feel breathless through most of it, but early mornings are, quite simply, mine.
And because it’s fall, I decided to use cinnamon to my liking. This is what came out to be. It’s a perfect treat to your coffee… or milk! Takes only about half an hour to do (including baking time) and doesn’t use up many utensils. Really, you couldn’t ask for anything better.
3/4 cup bread flour
1/4 cup brown sugar
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup dark chocolate chunks OR chips OR broken up chocolate
1/4 cup flaked coconut
1/2 cup heavy cream plus some more to brush on
Preheat oven to 425ºF.
In a medium mixing bowl combine flour, sugars, salt, baking powder and cinnamon.
Mix in coconut and chocolate.
Pour in cream, and using FINGERS (don’t use a wooden spoon or any spoon… fingers is the way to go for scones), mix till clumps form.
Gather clumps up into a ball. Set ball on wax paper.
Gently form the ball into a disk about 8 inches in diameter and 2/3 inch thick.
Using a large knife, slice the disc into 8 equal parts.
Set on cookie sheet and brush some cream on top of scones.
Bake on middle rack for 10 -13 minutes, or until they are browned.
Cool on sheet for 5 minutes then transfer to cooling rack.
Best when you have them warm! Store in airtight container.