What do you do when it’s early August and the forecast is 20 degrees cooler than yesterday?
Or make chili.
Or you bake and make chili.
Lucky for me, this 65° overcast day landed right in the middle of International Scone Week, so it was literally no sweat to mix up a batch of Triple Ginger & Coconut Scones [GF] . I decided to make them gluten-free so we could enjoy a few and then give the rest to our daughter—a poor college student always appreciates gifts of homemade food. I also figured there would be numerous recipes for regular scones. Celia at Fig Jam and Lime Cordial created a post with all the photos and scone recipes here — what a tasty way to celebrate International Scone Week.
The inspiration to load up on ginger came from a Triple Ginger Pound Cake recipe by April at The 21st Century Housewife last month. She had me at triple ginger, I just needed to figure out how to translate the idea into a scone recipe…with coconut…and cardamom.
I pulled the pan out of the oven two hours ago and I have already eaten three of them.
Which is bad.
I couldn’t help myself.
Chewy bits of crystallized ginger are the main attraction here, after all it is triple ginger we’re talking about. A hint of cardamom is there too, mysterious and earthy, and a sprinkling of coconut toasts as it bakes for a perfect finish. Can you believe I didn’t have any jam for International Scone Week? No worries, a dollop of whipped cream did the trick today.
Although these scones truly need nothing extra, a touch of sweet from jam or lightly sweetened whipped cream brings a nice balance. If you do serve them with jam, blackberry or raspberry would be especially tasty with the ginger.