It has been an exciting past week. Thanks to you guys, Kaluhi’s Kitchen had the honor of being crowned as the best food blog 2016 in Kenya. Once again, thank you for everyone who believed in me, voted for my blog and enjoys my recipes. Asanteni sana. Now, we carry on with more recipes and more amazing food :))
Drop scones have always reminded me of my high school holidays. Mom used to whip some up for us so that we get to enjoy good home food before we returned back. Drop scones, like many other foods, can be prepared in so many different ways. I have done several posts on the same in the past, included another one in my ebook and now, I have an exciting coconut and chocolate chip drop scone recipe for you. The weekend isn’t too far off, and this is so perfect for it.
PREP TIME: 10 MIN COOK TIME: 20 MIN MAKES:8
1 cup of selfraising flour
1 cup of mala (or buttermilk)
1/2 a teaspoon of nutmeg
¼ teaspoon of cinnamon
¼ a cup of dark chocolate, roughly chopped
3 tablespoons of sugar
½ a cup of dessicated coconut
Beat the egg and the sugar for about 4-5 minutes or until it becomes frothy and turns pale yellow.
Then in a separate bowl, mix all the dry ingredients (flour, nutmeg, cinnamon, dessicated coconut) then add this to the egg-sugar mix. Self raising flour already has a raising ingredient therefor it is not necessary to add the baking powder and baking soda or yeast. As for my dessicated coconut, I used the one by the brand Kara available in out supermarkets.
Mix this in while adding your mala to it bit by bit until it becomes slightly thicker than yoghurt but still heavy and sticky. After it is all evenly distributed, fold in your dark chocolate and once it is just mixed, you can begin your cooking. Do not overmix or try to smooth it out.
I decided to use dark chocolate since I did not want to overwhelm my scones by using too much sugar. But if you prefer our drop scones sweeter, purchase milk chocolate of your choice, roughly chop it up, and add it in your batter. Yum!
Add some vegetable oil to a small sufuria. Once it is hot enough, take spoonfuls of the dough and drop one at a time into the oil.
To test whether your oil is hot enough, drop a tiny bit of the batter into the oil. If it sizzles, the oil is ready. Cooking with oil that is not hot enough makes the drop scones soak up too much of it and become soggy.
Allow each side to have 2 minutes until they turn golden brown then take from the heat. Drain with a paper towel then serve.
How great would these be with some hot tea or coffee for those who love their coffee? Nothing beats the taste of freshly cooked drop scones. Well, apart from freshly cooked chapati :-p.
I used dark chocolate as opposed to milk chocolate since the batter already had plenty of sugar. Dark chocolate is also avlot more healthy and is high in anti oxidants so that’s another plus! The taste of the chocolate together with the nuttiness of the coconut as you bite through these soft drop scones was simply unforgettable. Those two flavors complimented each other really well too.
Perfect for brunch or if you have a sweet tooth, they would do well as part of your breakfast.
Easy. Fast. Tasty! You have to try this out :))
Get your downloadable recipe here :))