Today is the very last day of school! I know that some moms dread summer because it means the kids will be home for three straight months with no one to entertain them. I know that my four boys will spend their fair share of time tracking in dirt, emptying the refrigerator, wrestling each other to the ground, begging to play on the Wii, bugging each other, and making my house look like a trailer park after a tornado. But I am still excited to have them around. They are great kids and I enjoy their company. (Plus, I have plenty of projects ready for the first kid who says, “Mom, I’m bored.”) Yep, I love summer vacation!
Another thing that’s great about summer is that mornings aren’t rushed and I can make breakfast. If you’ve been reading my blog for long you know that I love breakfast foods. I can’t stand cereal! My kids love it though, so on busy mornings, I let them have it. I try to keep the freezer stocked with muffins though, so I don’t have to join them. Unless I really want to. 🙂
I modified another favorite scone recipe to come up with these. They were a huge hit with my family! That probably had something to do with the fact that they don’t have any dried fruit in them. (Which I usually add to make scones more nutritious.) They are not the healthiest of breakfast options, so I will only serve them occasionally as a special treat. The orange flavor is subtle, so it compliments the coconut flavor nicely. Make sure you toast the coconut for the topping. So yummy!
Coconut Orange Scones
2 cups flour (I used part whole wheat flour, about 3/4 cup)
1/3 cup sugar
2 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1/4 cup butter
6oz pina colada yogurt
1 Tbsp frozen orange juice concentrate, thawed
1 egg
2 tsp orange zest
Glaze:
2/3 cup powdered sugar
1 Tbsp orange juice (approximately)
1/4- 1/2 tsp orange zest
Toasted coconut (optional)
Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Cut in the butter till crumbly. Mix the yogurt, egg, and orange zest and add to the dry ingredients. Mix lightly till just combined. Pat out on a lightly floured surface into a 10″ circle. Cut into 6 wedges. Place on baking sheet about an inch apart and bake at 400° for 13-15 minutes or till lightly browned. Mix powdered sugar, OJ, and zest till smooth. Drizzle over warm scones and sprinkle with toasted coconut if desired.
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