Another thing that I love about these scones is that they are a little smaller than usual. And if you are wondering why smaller is better than bigger for this once, just think back at all the food you had yesterday :)
These are the perfect size to enjoy with my tea. And not any old cup of tea! But a perfectly brewed cup of delicate and flavorful goodness. And it’s all thanks to my fancy new Ecooe teapot.
So beautiful, right? With its modern and sleek design it’s a great addition to my table.
This teapot is made with premium and durable materials, like borosilicate glass and stainless steel for the filter and lid. It can be used on any stovetop (gas, electromagnetic, electric ceramic). And it endures instant temperature changes, so it won’t break if you use it with both cold and hot tea. Its stainless steel filter is durable and ultra-dense. I never find tiny residues in my tea!
Did you know that tea tastes so much better when you bring the water to a boil on a stovetop, and not in the microwave?!? I’ve read that it’s because when boiling on the stove, more bubbles (carbon) escape the water. This decreases the acidity of the water, and you end up with a better tasting tea, fuller in flavor. So I no longer use my microwave to prepare tea, but my stovetop teapot. And I’m loving every sip of it!
You can find out more about Ecooe teapot here.
Here are a few things to keep in mind when making these scones.
Remember to use super cold butter – you can place in the freezer for 10 minutes or so before starting with the recipe. The tiny pieces of butter in the dough make the scones airy and soft on the inside when baking. So make sure to work quickly and don’t overmix the dough.
Ready to try these out?!?
About one hour
1. If you haven’t done so, place the butter in the freezer for maybe 10 minutes before you start with the recipe. If you don’t have time, use the butter cold from the refrigerator.
Preheat the oven to 400° F (205° C).
2. In a bowl, whisk the flour, sugar, baking powder and salt.
3. Add the egg and almond extract. Mix while adding the heavy cream, until just combined.
4. Gently fold in the shredded coconut and chocolate chips.
5. Move the dough onto a counter sprinkled with flour. And make it into a 8 or 9 inches (20-23 cm) square, about half inch (1.3 cm) in thickness.
Cut into 9 squares, and cut each square in half diagonally to get 18 triangles.
Move onto a baking sheet covered with parchment paper.